Grapes, Pineapple And Peaches In White Grape Juice

By á-174942

Ingredients

• 1/2 pound grapes per quart - (to 1)
• 1/2 pineapple per quart - (to 1) abt 5 lbs)
• 3/4 pound peaches per quart - (to 1)
• Unsweetened white grape juice

Details

Servings 1

Preparation

Step 1

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Wash and drain grapes. Peel pineapple; remove "eyes" and core; cut into 1-inch chunks. Peel peaches, cut into halves and remove pits. Treat peaches to prevent darkening. Drain; rinse and drain again. Cook a small amount of each fruit together in water until hot throughout. Heat white grape juice just to a boil. Pack hot fruit into hot jars, leaving 1/2-inch headspace.

Carefully ladle hot juice over fruit, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields ??