Canning Mixed Fruit

Update: If canning is your “thing” be sure to visit my new growing, canning, and preserving site at Seed to Pantry. I’ll be adding new canning tips and techniques on a regular basis!

We are continuing with our canning theme today, because I have been canning up a storm! A visit to the Farmer’s Market on Saturday left me with more fruit than any one family could eat in a week. I came home with a watermelon, apricots and pie, Bing and Rainier cherries. Plus, my Red Haven peach tree has a great crop this year, and with 100 degree temperatures decided it would be a good time to have all the peaches ripen at once.  As if that wasn’t enough, yesterday I decided that I wanted to can tropical fruit. So I went shopping for papaya, mango and guava. Couldn’t find a guava, but the fruit turned out great anyway. Here’s what I did:


First I cut up 12 cups of fruit (combination of papaya, mango, peaches, apricots, Bing cherries and Rainier cherries. I let them soak in a water/lemon juice mixture while I prepared the syrup.

One batch of light syrup from the Ball Blue Book (2 1/4 cups sugar + 5 1/4 cups water), brought almost to a boil in a Dutch oven.

Drain the fruit, and add about half of it to the hot syrup. Simmer until the fruit is hot. Spoon fruit into clean pint jars. Repeat the above steps with the remaining fruit. Fill each jar with the hot syrup leaving 1/2 inch headspace. Remove the bubbles (I use the handle of a rubber spatula, but there is an actual tool for this process. Just don’t use anything metal). Wipe the tops of the jars with a damp paper towel, and cover with the two-piece caps. Process in a water bath for 20 minutes.  Makes 6 pints with some syrup left over (use it for another batch or to make sorbet).


As you can see it worked great. I had never canned mixed fruit before and it was much easier than canning peach halves. The bubbles are easier to remove and the fruit didn’t float after processing which often happens when canning at home.

Tips: 24 cups of fruit (I made two batches) leaves lots of fruit peel! Don’t just throw it away, add it to the compost pile (you do compost don’t you!). Use good quality fruit, not old rubbery stuff. The best fruit makes the best canned fruit. When processing the fruit in the water bath canner, be careful not to boil the water too hard. It should be at a nice, gently boil. After 20 minutes at a hard boil the syrup may all boil out, leaving a sticky mess and fruit that needs to be processed all over again. If you use red cherries you may want to purchase a cherry pitter. I don’t have one, so halved the cherries and pulled the pit out with my fingers, which will be purple for days!

This tropical mixed fruit mix will be just the thing during the winter. And homemade tastes so much better than purchased!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

Comments (5)

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  1. […] basic recipe is the same, no matter what the fruit. You can find the recipe and canning directions here. You an also find more canning and preserving info at our new site, Seed to Pantry – check it […]

  2. […] basic recipe is the same, no matter what the fruit. You can find the recipe and canning directions here.What fruit are you canning this […]

  3. […] Canned – 6 pints of mixed fruit. Find the recipe here. […]

  4. Judy says:

    Your fruit won’t float after canning if you heat it first before putting it in the jars! I don’t know why but I think it may have something to do with the heat forcing the air out of the fruit first plus it also causes the fruit to shrink a little so there is less shrinkage in the jar at canning time.

    • says:

      Judy, you are absolutely correct. Plus, heating the fruit in the syrup allows the solution to penetrate the fruit, “evening out” the specific gravity of the fruit and syrup. Thanks for commenting. If you are into canning, check out my other blog too.

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