PEACH-PINEAPPLE SPREAD
Michigan State University Extension 
Preserving Food Safely - 01600897 
08/03/99 

4 cups drained peach pulp (procedure as below) 
2 cups drained unsweetened crushed pineapple 
1/4 cup bottled lemon juice 
2 cups sugar (optional) 

This recipe may be made with any combination of 
peaches, nectarines, apricots and plums. 

This recipe may also be made without sugar or with as 
little as 2 cups. Nonnutritive sweeteners may be added; 
however, the sweetening power of aspartame may be lost 
within 3 to 4 weeks. 

YIELD: 5 to 6 half-pints 

PROCEDURE: Thoroughly wash 4 to 6 pounds of firm, ripe 
peaches. Drain well. Peel and remove pits. Grind fruit 
flesh with a medium or coarse blade, or crush with a fork 
(do not use a blender). Place ground or crushed fruit in a 
2-qt. saucepan. Heat slowly to release juice, stirring 
constantly, until fruit is tender. Place cooked fruit in a 
jelly bag or strainer lined with four layers of cheesecloth. 
Allow juice to drip about l5 minutes. Save the juice for 
jelly or other uses. Measure 4 cups of drained fruit pulp 
for making spread. Combine the 4 cups of pulp, pineapple, 
and lemon juice in a 4-qt. saucepan. Add up to 2 cups of 
sugar, if desired, and mix well. Heat and boil gently for 
l0 to l5 minutes, stirring enough to prevent sticking. Fill 
hot jars quickly, leaving l/4-inch headspace. Adjust lids 
and process. 


RECOMMENDED PROCESS TIMES FOR PEACH-PINEAPPLE 
SPREAD IN A BOILING-WATER CANNER 
          
               Process Times at Altitudes of                 
Style                                                        
of     Jar      0-         1001-       3001-      6001-      
Pack   Size     1000 ft.   3000 ft.    6000 ft.   8000 ft.   
Hot  Half-pints l5 min.    20           20         25        
Hot    Pints    20         25           30         35        


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