Mixed Fruit in Light Honey Syrup

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).


by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

September 10, 2014

You May Also Like…

Mixes in a Jar Book Announcement

Mixes in a Jar Book Announcement

I am excited to announce that my newest book, Mixes in a Jar – Delicious Recipes for Storing Year-round Gifts and Easy Meals is now available! You can order your copy on the Mother Earth News site.

Slow Roasted, Dehydrated Tomatoes

Slow Roasted, Dehydrated Tomatoes

If you have an excess of half-ripened slicing tomatoes, you may wonder what to do with them. They seldom ripen on the vine, and even if you bring them in to ripen on the windowsill, they lack sweet summer tomato taste.

Altering Your Canned Salsa Recipe

Altering Your Canned Salsa Recipe

It’s salsa canning time! The time of year when tomatoes, peppers, and onions are fresh and plentiful. But canning books don’t include many creativ


Submit a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: