Food recipes
Peach-Pineapple Spread
Peach-Pineapple Spread Ingredients: peaches, yellow, raw pineapple, raw, all varieties lemon juice, raw sugars, granulated Directions: This recipe may be made with any combination of peaches, nectarines, apricots and...
Peach-Pineapple Spread
Ingredients:
peaches, yellow, raw
pineapple, raw, all varieties
lemon juice, raw
sugars, granulated
Directions:
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.
Ingredients:
peaches, yellow, raw
pineapple, raw, all varieties
lemon juice, raw
sugars, granulated
Directions:
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.