Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Mixed Fruit Cocktail — NMSU Extension is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Mixed Fruit Cocktail — NMSU Extension
Ingredients
- 1 1/2 lb slightly under-ripe seedless green grapes
- 3 lb peaches, ripe but firm
- 3 lb pears
- 10 oz maraschino cherries
- 3 cups sugar
- 4 cups water
Directions
- Stem and wash grapes and hold in ascorbic acid solution.
- Dip peaches in boiling water 1 to 1 1/2 minutes, cool, peel, halve, pit, and cut into 1/2-inch cubes; hold with grapes.
- Peel, halve, core, and cut pears into 1/2-inch cubes; add to holding solution.
- Combine sugar and water and bring to a boil.
- Drain fruit, add cherries, and mix gently.
- Add 1/2 cup hot syrup to each jar, add mixed fruit and more hot syrup, leaving 1/2-inch headspace. Wipe rims, adjust lids, and process in a boiling-water canner according to the source altitude schedule.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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