Fagor Cookbook Cookbook - Mixed Fruit Cocktail

57

MIXED FRUIT COCKTAIL

Servings: 4 pints

Headspace: 1/2 inch

Time: 10 minutes / high pressure setting

Ingredients

1 pound slightly unripe seedless green grapes 

1 1/2 pounds peaches 

1 1/2 pounds pears 

5 ounce jar of maraschino cherries 

3 cups sugar 

4 cups water 

ascorbic acid (to prevent browning) 

Directions 

Wash, peel, and core apples. Slice into water containing ascorbic acid to prevent browning. 

Drain.Remove stems and wash grapes, then soak in ascorbic acid solution to prevent browning. 

Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1 1/2 minutes to loosen the 

skins. Next, dip them in cold water and slip off skins. Cut in half, remove pits, cut into 1/2 inch 

cubes, and add to grape solution. Peel, halve, and core pears. Cut into 1/2 inch cubes and add 

to grapes and peaches. Combine sugar and water in a saucepan and bring to boil. Drain mixed 

fruit. Add 1/2 cup of hot syrup to each jar. Then add a few cherries and gently fill the jar with 

mixed fruit and more hot syrup, leaving 1/2 inch headspace. Cap and seal. Place in canner with 

2 to 3 inches of hot water.

Process for 10 minutes / high pressure setting. 

Pressure Canning Recipes: FRUITS & DESERTS