Michigan State University Extension
Preserving Food Safely - 01600897
10/13/97

### PEACH-PINEAPPLE SPREAD

    4
    cups drained peach pulp (procedure as below)

    2
    cups drained unsweetened crushed pineapple

    1/4
    cup bottled lemon juice

    2
    cups sugar (optional)

        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.

        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-qt.
     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-qt. 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.

          RECOMMENDED PROCESS TIMES FOR PEACH-PINEAPPLE

                SPREAD IN A BOILING-WATER CANNER

                  Process Times at Altitudes of

    Style

    of
        Jar      0-         1001-       3001-      6001-

    Pack
      Size     1000 ft.   3000 ft.    6000 ft.   8000 ft.

    Hot
     Half-pints l5 min.    20           20         25

    Hot
       Pints    20         25           30         35

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