Summer Fruit Cocktail

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Preserving Method: Water Bath Canning

  1. COMBINE chopped peaches and pears in a large bowl.To prevent browning, apply Ball® Fruit-Fresh® Produce Protector or submerge fruit in 1/4 cup lemon juice and 4 cups water.
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. 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.
  4. PLACE 1 mint sprig in to each hot jar. Ladle hot fruit and syrup into hot jar, leaving 1/2 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.
  5. 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.