Syrup:
2-1/2 cups sugar
1 qt. water
2 tbsp. fruit fresh
Fruits:
4 lb. apricots
3 lb. peaches
4 lb. orange segments
1 lb. seedless grapes
1 lb. fresh pineapple
Pour 1/2 cup syrup into Ball® can or freezer jar. Pit fruit and slice into jar. Shake down to fill space. Add syrup, if needed, to cover fruit with syrup. Leave 1/2" headroom. Crumble freeze-wrap on top of jar to keep fruit immersed in syrup. Seal, label and freeze. Makes 6 (1-1/2 qt.) jarsful.
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