Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Wash and drain grapes. Peel pineapple; remove "eyes" and core; cut into 1-inch chunks. Peel peaches, cut into halves and remove pits. Treat peaches to prevent darkening. Drain; rinse and drain again. Cook a small amount of each fruit together in water until hot throughout. Heat white grape juice just to a boil. Pack hot fruit into hot jars, leaving 1/2-inch headspace.

Carefully ladle hot juice over fruit, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.