Mixed Fruit Cocktail

Homemade fruit cocktail that actually tastes like fruit. Fresh peaches, pears, seedless grapes, and maraschino cherries, all cut to uniform ½-inch cubes and preserved in a light sugar syrup. The difference between this and the canned stuff from the grocery store is night and day.

The ascorbic acid solution is the unsung hero of this recipe. As you prep each fruit, it goes straight into the solution to prevent browning. Peaches and pears oxidize fast once cut, and without this step, you’d end up with dull, brown fruit in the jars instead of bright, appetizing colors.

The peach blanching technique is worth noting. A quick 1 to 1½ minute dip in boiling water followed by cold water makes the skins slip right off. No peeling knife needed, no fruit wasted.

Chef Tips

• Use ripe but firm fruit. Overripe fruit falls apart during processing and turns to mush in the jar. You want pieces that hold their shape after canning.
• Keep the grapes slightly under-ripe. The recipe specifies this. Under-ripe grapes stay firm in the hot syrup. Fully ripe grapes burst and disintegrate.
• Leave ½ inch headspace in each jar. This is critical for safe canning. Too little headspace and the jars won’t seal properly. Too much and there’s excess air in the jar.
• Add cherries first, then pack the fruit. The cherries distribute better when they go in early rather than being pushed to one side by packed fruit.

Variations

• Light syrup version: Reduce sugar to 1½ cups for a lighter syrup that lets the fruit flavor come through more strongly.
• Add pineapple: Include 1 cup of fresh pineapple chunks for a tropical twist on the classic combination.