| 1 | This recipe may be made with any combination of peaches, nectarines, apricots, and plums. |
| 2 | this recipe may be made without sugar or with up to 2 cups, according to taste or preference. |
| 3 | Non-nutritive sweeteners may be added. |
| 4 | If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power of aspartame may be lost within 3 to 4 weeks. |
| 5 | yield: 5 to 6 half-pints |
| 6 | procedure: thoroughly wash 4 to 6 pounds of firm, ripe peaches. |
| 7 | Drain well. |
| 8 | Peel and remove pits. |
| 9 | Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender). |
| 10 | Place ground or crushed fruit in a 2-quart saucepan. |
| 11 | Heat slowly to release juice, stirring constantly, until fruit is tender. |
| 12 | Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. |
| 13 | Allow juice to drip about 15 minutes. |
| 14 | Save the juice for jelly or other uses. |
| 15 | Measure 4 cups of drained fruit pulp for making spread. |
| 16 | Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. |
| 17 | Add up to 2 cups of sugar, if desired, and mix well. |
| 18 | Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking. |
| 19 | Fill jars quickly, leaving ?inch headspace. |
| 20 | adjust lids and process as recommended in table 1. |
| 21 | table Recommended process time for peach-pineapple spread in a boiling-water canner. |
| 22 | style of pack: hot. |
| 23 | Jar size: half-pints. |
| 24 | 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. |
| 25 | style of pack: hot. |
| 26 | Jar size: pints. |
| 27 | 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. |
| 28 | ======================================================= === * usda agriculture information bulletin no. |
| 29 | 539 (rev. |
| 30 | 1994) * |
