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Summer Fruit Cocktail

Source of Recipe


Country Living






List of Ingredients



• 1/2 tsp dry ascorbic acid
  
• 5 peaches
  
• 7 apricots
  
• 4 firm-fleshed plums, pitted and halved
  
• 3 Anjou pears, peeled, cored and quartered
  
• 1 pineapple, peeled, cored and cut into 1-inch pieces
  
• 1 lb. Bing cherries (pitting optional)
  
• 4 cups sugar
  
• 1 quart bottled spring water
  
• 2 vanilla beans, seeds scraped and reserved, bean pods cut into 5 equal pieces
  






Instructions



1. Combine ascorbic acid with 2 quarts tap water in a large bowl, and set aside. Make an ice-water bath by filling a medium-size bowl with water and ice cubes.
   
   
2. Bring a large pot of water to a boil over high heat. Plunge the peaches and apricots, about 3 at a time, into the boiling water for 2 minutes. Cool the fruit in the ice-water bath for 30 seconds, remove, and peel off the loosened skin. Pit and quarter the peeled fruit and transfer it to the prepared ascorbic-acid water. Add plums, pears, pineapple and cherries to the acidulated water and set aside.
   
   
3. Combine sugar, spring water and vanilla-bean seeds in a large pan over high heat. Bring to a boil and boil until sugar is dissolved -- about 10 minutes -- and keep hot. Sterilize five 1-quart jars.
   
   
4. Drain the mixed fruit and pack all fruit into the hot jars to within 1/2-inch of the top. Add a vanilla-bean-pod piece to each jar and fill the jars with hot syrup, leaving 1/2-inch headspace.
   
   
5. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 25 minutes. Cool jars, check for proper seals, and store in a cool, dark place for up to 1 year.
   
   Makes five 1-quart jars.