Making Jams and Jellies
Reduced-Sugar Fruit Spreads: 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 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
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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
Adjust lids and process as recommended in Table 1.
|Table 1. Recommended
process time for Peach-Pineapple Spread in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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