Instructions: Note:
This recipe may be made with any combination of peaches, nectarines, apricots and plums. This recipe may also be made without sugar or with as little as 2 cups. Nonnutritive sweeteners may be added; however, the sweetening power of aspartame may be lost within 3 to 4 weeks.

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, if desired, 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.

Yield: 5 to 6 half-pints

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.