Directions:
Wash fruit; drain. Cut fruit in half and pit. Coarsely chop. Measure
fruit. Add 1 cup boiling water for each quart of fruit. Cook fruit
in water until soft. Press through a sieve or food mill. Measure
puree. Add 1 tablespoo lemon juice or sugar to taste to each quart
of puree, if desired. Rehea slowly until sugar dissolves, stirring
to prevent sticking. Ladle hot puree into hot jars, leaving 1/4
inch headspace. Remove air bubbles. Adjust two-piece caps. Process
half-pints and pints 15 minutes in a boiling-water canner.
Note: Puree may be thinned with a s ugar syrup or water before
canning. When puree is used as a syrup as a syrup for canning other
types of fruit, add water to thin the puree. If canned puree is
used as a drink, add cold water before serving.
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