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Classic Fruit Cocktail

Source of Recipe

From "Foolproof Preserving" by America's Test Kitchen


Recipe Introduction

"Classic fruit cocktail often includes maraschino cherries; however, we found that they lost their red color during processing. If desired, stir maraschino cherries into the fruit cocktail before serving. You will need about ¼ cup of drained maraschino cherries per jar of fruit cocktail. Do not use white peaches here; they are not acidic enough for safe canning using this recipe."

List of Ingredients

• 3 cups water
• 2 cups sugar
• 1¼ pounds yellow peaches, peeled, halved, pitted, and cut into ½ inch pieces (3 cups)
• 1¼ pounds Bartlett pears, peeled, halved, cored, and cut into ½ inch pieces (3 cups)
• 1 pound peeled and cored pineapple, cut into ½ inch pieces (3 cups)
• 8 ounces seedless green grapes (2 cups)


Recipe

Set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to a simmer over medium-high heat, then turn off heat and cover to keep hot.

Bring water and sugar to boil in Dutch oven over high heat, stirring to dissolve sugar. Add peaches, pears, pineapple, and grapes, return to brief boil, then remove pot from the heat.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute.

Using funnel and slotted spoon, gently pack hot fruit into hot jars. Ladle syrup over fruit to cover, leaving ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on fruit to remove air bubbles, and add extra juice as needed.

While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not over-tighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 20 minutes for up to 1,000 feet, 25 minutes for 1,001 to 3,000 feet, 30 minutes for 3,001 to 6,000 feet, or 35 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.)


Makes four 1-pint jars