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Summer Fruit Cocktail by Ball Canning

Summer Fruit Cocktail by Ball Canning


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
1-1/4 cups granulated sugar
1/4 cup liquid honey
5 fresh mint sprigs
5 (16 oz) pint glass preserving jars with lids and bands

Cooking Instructions

PREPARE peaches by pitting, peeling and chopping and pears by coring, peeling and chopping. To prevent browning, apply Ball Fruit-Fresh Produce Protector or submerge fruit in 1/4 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 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.

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) pints

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