Peach-Pineapple Spread Recipe - Cooking Index
Peach-Pineapple Spread Recipe - Cooking Index
| 4 cups | 948ml | Drained peach pulp - procedure below |
| 2 cups | 292g / 10oz | Drained unsweetened crushed pineapple |
| 1/4 cup | 59ml | Bottled lemon juice |
| 2 cups | 396g / 13oz | Sugar - (optional) |
Note: 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.
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 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-quart 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 15 minutes in a boiling-water canner..
This recipe yields 5 to 6 half-pints.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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