3 lb Peaches
3 lb Pears
1 1/2 lb Seedless green grapes
-(slightly underripe)
10 oz Jar of maraschino cherries
3 c  Sugar
4 c  Water

Yield: About 6 pints

Procedure: Stem and wash grapes, and keep in ascorbic acid solution (See
“Ensuring High-Quality Canned Foods”). Dip ripe but firm peaches, a few at
a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in
cold water and slip off skins. Cut in half, remove pits, cut into 1/2-inch
cubes and keep in solution with grapes. Peel, halve, and core pears. Cut
into 1/2-inch cubes, and keep in solution with 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.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Mixed Fruit Cocktail in a
boiling-water canner.

Style of Pack: Raw. Jar Size: Half-Pints or Pints. Process Time at
Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

* USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of