Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Summer Fruit Cocktail




Source of Recipe


ball.com


List of Ingredients




6 cups chopped pitted peeled peaches, treated to prevent browning and drained (about 9 medium)
3 cups chopped cored peeled pears, treated to prevent browning and drained (about 9 medium)
2 cups stemmed seedless grapes (about 1 lb)
1 cup drained maraschino cherries, halved
2 cups water
1-¼ cups granulated sugar
¼ cup liquid honey
5 fresh mint sprigs
5 (16 oz) pint glass preserving jars with lids and bands


Recipe



PREPARE peaches by pitting, peeling and chopping and pears by coring, peeling and chopping. To prevent browning, apply a commercial produce protector or submerge fruit in ¼ cup lemon juice and 4 cups water.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE water, sugar and honey in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally. Add peaches, pears and grapes; return to a boil, stirring occasionally. Reduce heat and boil gently for 5 minutes. Stir in cherries. Remove from heat.

PLACE 1 mint sprig in each hot jar. Ladle hot fruit and syrup into hot jar, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Makes about 5 (16 oz) half pints