You can use apples, prunes, plums, cherries, pears, and peaches.
Peel the apples, peaches and pears. Plums, prunes and cherries only need to be pitted. Heat in a large pot with a little water added. When thoroughly softened put through your blender or food processor. Put this hot product into an enameled roasting pan and stir in sugar and spices such as cinnamon, cloves and allspice. Bake slowly at 275 degrees until thickened. Stir occasionally. It should be thick and smooth when spooned onto a cold plate.
Immediately fill hot sterilized 1/2 pint jars, leaving 1/4 inch head space. Seal and process the jars in boiling water for 5 minutes. Use fully ripened fruit for best flavor. Fruit that has fallen on the ground can be used if not bruised.. .. wash thoroughly.
This method of preserving food in jars started in 1810 by Mick Appert. From the early beginning canning has progressed to what we enjoy today. In cleaning out your attic, if you come across a half-gallon jar with a large snowflake on a yellow background with a Mason patent Nov.30, 1858 legend, handle it carefully as it is worth around $2,300. empty.
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