Peach-Pineapple Spread

4 Cups drained peach pulp -- procedure below
2 Cups drained unsweetened crushed pineapple
1/4 Cup bottled lemon juice
2 Cups sugar -- (optional)

Note: This recipe may be made with any combination of peaches, nectarines, apricots and plums.

Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly, until fruit is tender.

Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about l5 minutes. Save the juice for jelly or other uses. Measure 4 cups of drained fruit pulp for making spread.

Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, and mix well. Heat and boil gently for l0 to l5 minutes, stirring enough to prevent sticking.

Fill hot jars quickly, leaving l/4-inch headspace. Adjust lids and process 15 minutes in a boiling-water canner..

This recipe yields 5 to 6 half-pints.

Peach-Pineapple Spread printer friendly version located here.
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