Canned Fruit Purée

Gather

Ingredients

• Apricots, peaches, nectarines, plums, or pears
• 1 cup hot water for each quart of prepared fruit
• Sugar to taste (optional)

Preserve

Instructions

1. 01

   Do not use this general formula for bananas, dates, figs, Asian pears, tomatoes, melons, papaya, persimmons, ripe mango, or coconut.

2. 02

   Prepare an approved fruit by washing and draining it, then removing stems, peel, pits, or cores as needed. Put the fruit in a large saucepan with 1 cup hot water per quart of fruit and cook slowly until soft.

3. 03

   Press the cooked fruit through a sieve or food mill. Sweeten only if desired, then heat the purée back to boiling so any added sugar dissolves.

4. 04

   Fill hot pint or quart jars, keeping 1/4-inch headspace. Remove bubbles, recheck the headspace, clean the rims, and apply the lids.

5. 05

   At 0-1,000 ft, process pints or quarts for 15 minutes in a boiling-water canner. Increase the time.
   Calculate your elevation adjustment →