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

Treat fruit to prevent darkening. Rinse and drain. Combine sugar and water in a large saucepot. Bring to a boil; remove from heat. Stir in liqueur.

Place apples, pears, pineapple spears, and grapes, one layer at a time, in the syrup. Simmer fruit in the syrup 5 minutes. Pack hot fruit and a strip of lemon peel in hot jars, leaving 1/4-inch headspace.

Carefully ladle hot syrup over fruit, leaving 1/4-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 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 quarts.

Yield: 3 quarts

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.