Canning Fruit Cocktail

There’s something special about preserving the bright, refreshing taste of fruits to enjoy year-round. Canning fruit cocktail allows you to capture the peak sweetness of fresh fruit and store it safely in jars for later use. It’s a colorful, versatile treat that’s as beautiful to look at as it is delicious to eat.

Homemade fruit cocktail is a healthier alternative to store-bought versions, which often contain excess sugar, artificial syrups, or preservatives. By canning it yourself, you can control the sweetness, use high-quality fruit, and adjust flavors to your liking.

Whether you enjoy it chilled as a refreshing snack, spooned over yogurt or ice cream, or served alongside breakfast, this recipe ensures you always have a jar of sunshine waiting in your pantry.

Cooking Time and Serving

• Preparation Time: 40 minutes

• Canning/Processing Time: 20 minutes

• Total Time: 1 hour

• Servings: 6–8 pint-sized jars (about 12–16 servings total)

Ingredients for Homemade Canned Fruit Cocktail

• 2 cups pineapple chunks (fresh or canned in juice)

• 2 cups seedless grapes (green or red)

• 2 cups diced pears (peeled and cored)

• 2 cups diced peaches (peeled and pitted)

• 1 ½ cups maraschino cherries (halved)

• 4 cups water

• 2 cups granulated sugar (adjust to taste)

• 2 tablespoons lemon juice (to help preserve color)

How to Make Canned Fruit Cocktail

Step 1: Prepare the fruit

• Wash, peel, and dice the peaches and pears.

• Cut the pineapple into bite-sized chunks (if using fresh).

• Halve the grapes and cherries.

• Place prepared fruit in a large mixing bowl and toss gently with lemon juice.

Step 2: Make the syrup

• In a large saucepan, combine water and sugar.

• Heat over medium until the sugar dissolves, creating a light syrup.

• Keep the syrup hot while preparing jars.

Step 3: Fill the jars

• Sterilize canning jars, lids, and rings by boiling them in hot water for 10 minutes.

• Carefully pack the mixed fruit into the jars, leaving about ½ inch of headspace.

• Pour hot syrup over the fruit until covered, still leaving ½ inch headspace.

Step 4: Seal and process

• Remove any air bubbles by sliding a clean spatula or knife along the sides of the jar.

• Wipe rims clean, place lids on top, and secure with bands.

• Process jars in a boiling-water canner for 20 minutes (adjust time if at higher altitude).

Step 5: Cool and store

• Remove jars and place on a towel to cool for 12–24 hours.

• Check seals before storing. Store sealed jars in a cool, dark place for up to 1 year.

Notes

• Use ripe but firm fruit to avoid mushy texture after canning.

• You can adjust sugar levels or substitute honey for a lighter syrup.

• Always discard jars that don’t seal properly after processing.

• For variety, add seasonal fruits like mango or kiwi (though kiwi softens quickly).

FAQs

Q: Can I use frozen fruit?
A: Yes, but thaw and drain before using to prevent excess liquid.

Q: Do I need a pressure canner?
A: No, fruit cocktails can be safely processed in a boiling water bath because fruits are high in acidity.

Q: How long will canned fruit cocktail last?
A: Properly sealed jars can last up to 12 months in a cool, dark pantry.

Q: Can I make this recipe sugar-free?
A: You can use a sugar substitute or just can the fruit in water or juice, but flavor and shelf-life may vary.

Nutrition Information (per 1 cup serving)

Disclaimer

This recipe is a general guide and should be enjoyed in moderation, especially for those monitoring sugar intake. Always check for fruit allergies before serving. If in doubt, consult with a healthcare professional for dietary concerns.