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

This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power of aspartame may be lost within 3 to 4 weeks.

Yield: 5 to 6 half-pints

Procedure: 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 15 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 10 to 15 minutes, stirring enough to prevent sticking.

Fill jars quickly, leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Peach-Pineapple Spread in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min
1,001 - 3,000 ft: 20 min.

3,001 - 6,000 ft: 20 min.

Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min
1,001 - 3,000 ft: 25 min.

3,001 - 6,000 ft: 30 min.

Above 6,000 ft: 35 min.

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