Reduced-Sugar Peach-Pineapple Spread

Gather

Ingredients

• 4 cups drained peach pulp (procedure as below)
• 2 cups drained unsweetened crushed pineapple
• 1/4 cup bottled lemon juice
• 2 cups sugar (optional)

Preserve

Instructions

1. 01

   Wash half-pint or pint jars, keep them hot, and prepare the lids.

2. 02

   Start with 4 to 6 pounds of firm, ripe peaches. Wash, peel, and pit them; the same total fruit may instead include nectarines, apricots, or plums.

3. 03

   Coarsely grind or fork-crush the fruit; do not blend it. Heat slowly, stirring, until tender and juicy.

4. 04

   Drain the cooked fruit through a jelly bag or four-layer cheesecloth-lined strainer for about 15 minutes, then measure 4 cups pulp.

5. 05

   Combine the pulp, 2 cups drained pineapple, and 1/4 cup bottled lemon juice. Mix in no sugar or any amount up to 2 cups.

6. 06

   Maintain a gentle boil for 10 to 15 minutes, stirring as needed to avoid sticking. Fill hot jars with 1/4-inch headspace and apply the lids.

7. 07

   At 0–1,000 feet, process half-pints for 15 minutes or pints for 20 minutes in a boiling-water canner. Increase the time.
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