Mixed Fruit in Light Honey Syrup

Filed in Canning and Preserving by on September 10, 2014 0 Comments

Canning is a good way to preserve late harvest fruit.

mixed fruit in honey syrup

Every summer I can a few jars of mixed fruit. It’s the grown-up version of that childhood treat, fruit cocktail. Earlier this summer it was a combination of early peaches, apricots, cherries, and mango. The jars were beautiful and I look forward to savoring the sweet summer fruit this winter while the wind is blowing and it’s below freezing.

But at the end of August I found myself with a few late peaches and thought I would try a different fruit combination this time. So I combined peaches, pears, and large green grapes. Since none of the flavors are assertive on their own, I used a light honey syrup this time.

Do keep in mind, if you purchase your pears from the grocery store they should be left to ripen on the counter for a day or two before canning. You don’t want them to be really soft, but unripe pears have absolutely no flavor, so we want them to be a bit ripe. Supposedly Bartlett pears are the best for canning as they hold together best.

Mixed Fruit in Light Honey Syrup
Mildly flavored fruits combine well with honey for a luscious winter treat.
Serves: 6 pints
Prep time: 
Cook time: 
Total time: 
  • 12 cups mixed fruit (I used peaches, pears, and green grapes)
  • 1½ cups honey
  • 6 cups water
  1. Peel peaches and pears and cut into large pieces.
  2. Soak in a lemon juice/water combination if desired to reduce color change (optional).
  3. In a large pot, combine honey and water. Bring to a boil, stirring until well combined.
  4. Reduce heat to a simmer.
  5. Drain fruit and add to syrup mixture. Continue simmering until fruit is heated through.
  6. Spoon fruit into clean pint jars.
  7. Fill each jar with the hot syrup leaving ½ inch head space.
  8. Remove the bubbles (I use the handle of a rubber spatula, but there is an actual tool for this process. Just don’t use anything metal).
  9. Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
  10. Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).


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About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

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