Canning Fruit Salad in a Jar

Another great recipe from Lila that she adapted from the Fruit Cocktail recipe on this site. Enjoy!

Fruit Salad 

1 pineapple cut into tidbits

2 lb peaches peeled and diced
2 lb apricots diced
2 lb plums diced
2 lb apples diced
2 lb pears diced (I also pealed mine because they had tough skins)
2 lb grapes
2 lb bing cherries pitted and cut in half
2 cups unsweetened pineapple juice
8 cups water 
5 cups sugar

Lila's Fruit Salad in a jar

Preparing fruit: Stem and wash grapes, and keep in ascorbic acid or lemon juice. 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 other fruit. Halve, and remove pit of apricots and plums. Cut into 1/2-inch cubes, and keep in solution with other fruit. Halve, and core apples. Cut into 1/2-inch cubes, and keep in solution with other fruit. Pit and halve cherries, keep in solution with other fruit. Peel, and core pineapple. Cut into 1/2-inch cubes, and keep in solution with other fruit. Mix all together well.
Cooking: Combine sugar juice and water in a saucepan and bring to boil. 
Filling: Drain mixed fruit. Add 1/2 cup of hot syrup to each hot jar. Then gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace.
Processing: Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust hot lids and process in a water bath for 20 minutes.

From Lila:  Discovered that red grapes loose their color when canned with a pineapple juice syrup.