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)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 30 g |
| Sugars | 25 g |
| Protein | 1 g |
| Fat | 0 g |
| Fiber | 2 g |
| Vitamin C | 25% DV |
| Potassium | 6% DV |
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.
