Print

Cinnamon Chocolate Mint Fruit Cocktail Recipe

Ingredients

Scale
  • 2 c water (affiliate link)
  • 1 c sugar
  • 1/4 c sugar
  • 1/4 c spun cinnamon honey (affiliate link)
  • 6 c peaches
  • 3 c pears
  • 2 c seedless grapes
  • 1 c drained maraschino cherries, halved
  • 10 stems fresh chocolate mint

Instructions

  1. Before you begin, wash your canning jars (affiliate link), lids and rings. Be sure to dip them in boiling water (affiliate link) to sterilize them.
  2. Fill your cold pack canner (affiliate link) with water (affiliate link) and begin heating it up. You will want the water (affiliate link) in the cold pack canner (affiliate link) to be about ready to boil before you begin making the sauce.
  3. Prepare a bowl of water (affiliate link) and add in Fruit Fresh (affiliate link) or another preservative meant to prevent browning of the fruit.
  4. In the meantime, peel the peaches and pears. Cut the larger fruit into bite size chunks. Make sure you remove all the seeds and pits from the fruit.
  5. As you cut up the fresh fruit, put it into the bowl filled with the fruit preservative.
  6. When the water (affiliate link) in your canner (affiliate link) is about ready to boil, put the 2 cups of water (affiliate link), the sugar and the honey (affiliate link) in a stainless steel sauce pan.
  7. Bring this mixture to a boil over medium high heat. Be sure to keep it stirred so it does not burn.
  8. Once the mixture is boiling and the sugar and honey (affiliate link) are melted, add the peaches, pears and grapes to the pan.
  9. Return the mixture to a boil, being sure to continue stirring.
  10. Once the mixture begins to boil, reduce the heat and simmer for five minutes.
  11. Add the cherries.
  12. Put two clean chocolate mint springs into each jar.
  13. Using a ladle, add the fruit to the jar, then top the jar off with the liquid.
  14. Leave 1/2 inch headspace. Be sure you use a knife to remove any trapped air bubbles from the jar.
  15. Wipe the jars rim with a damp paper towel making sure to remove any spilled syrup.
  16. Center the sterilized lid on the top of the canning jar.
  17. Screw the band down so it is finger tight. You do not want to over tighten the band, just make it tight enough to hold the lid in place.
  18. Place the jars in the canner (affiliate link) filled with boiling water (affiliate link). The water (affiliate link) should completely cover the top of the jar lids.
  19. Put the lid on the canner (affiliate link) and cook for 20 minutes.
  20. Remove the canner (affiliate link) lid, wait for 5 minutes, then lift the jars from the canner (affiliate link).
  21. Set them on a secure surface. I lay an old towel on top of my table and set the canning jars (affiliate link) on it.
  22. Remember these jars are hot so use hot pads and jar lifters.
  23. Tighten the bands as tight as possible.
  24. Allow the jars to cool overnight. When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.
  25. To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
  26. Be sure to label the jars with the name of the food in them and the date.
Recipe Card powered byTasty Recipes