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This recipe may be made with any combination of peaches, nectarines, apricots and plums.
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This recipe may also be made without sugar or with as little as 2 cups.
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Nonnutritive sweeteners may be added; however, the sweetening power of aspartame may be lost within 3 to 4 weeks.
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Thoroughly wash 4 to 6 pounds of firm, ripe peaches.
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Drain well.
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Peel and remove pits.
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Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender).
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Place ground or crushed fruit in a 2-quart saucepan.
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Heat slowly to release juice, stirring constantly, until fruit is tender.
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Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth.
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Allow juice to drip about l5 minutes.
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Save the juice for jelly or other uses.
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Measure 4 cups of drained fruit pulp for making spread.
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Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan.
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Add up to 2 cups of sugar, if desired, and mix well.
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Heat and boil gently for l0 to l5 minutes, stirring enough to prevent sticking.
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Fill hot jars quickly, leaving l/4-inch headspace.
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Adjust lids and process 15 minutes in a boiling-water canner.
