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Ingredients
- 1/2 lb grapes per qt - (to 1)
- 1/2 x pineapple per qt - (to 1) abt 5 lbs)
- 3/4 lb peaches per qt - (to 1) Unsweetened white grape juice
Directions
- Prepare Ball brand or possibly 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 till warm throughout. Heat white grape juice just to a boil. Pack warm fruit into warm jars, leaving 1/2-inch headspace.
- Carefully ladle warm 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 proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process pints 20 min, qts 25 min, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
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