Mixed Fruit Cocktail — NCHFP
Tested mixed fruit cocktail with peaches, pears, green grapes, maraschino cherries, sugar, and water.
Ingredients
- 3 lb peaches
- 3 lb pears
- 1 1/2 lb slightly underripe seedless green grapes
- 10 oz maraschino cherries 1 jar
- 3 cups sugar
- 4 cups water
- ascorbic acid solution to prevent darkening
Equipment
- Boiling-water canner
Directions
- Stem and wash grapes and hold in ascorbic acid solution. Dip ripe but firm peaches in boiling water 1 to 1 1/2 minutes, cool, slip skins, halve, pit, and cut into 1/2-inch cubes. Peel, halve, core, and cube pears. Hold prepared fruit in solution.
- Combine sugar and water and bring to a boil. Drain mixed fruit.
- Add 1/2 cup hot syrup to each jar, then a few cherries. Gently fill with mixed fruit and more hot syrup, leaving 1/2-inch headspace.
- Process raw-pack half-pints or pints in a boiling-water canner for 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Quart jars are not recommended.
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Recipe Notes
Safety status: tested. Use half-pint or pint jars only; the NCHFP schedule does not recommend quarts. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/mixed-fruit-cocktail/