Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well.
Peel and remove pits.
Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a
blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice,
stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses. Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and
mix well. Heat and
boil gently for 10 to 15 minutes,
stirring enough to prevent sticking. Fill jars quickly, leaving 1/4-inch head space.
This recipe may be made with any combination of peaches, nectarines, apricots, and plums. This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power of aspartame may be lost within 3 to 4 weeks.
