Sterilize the Jars and Lids: Place your canning jars and lids in a large pot of boiling water for 10 minutes, or sterilize them in an oven at 225°F for 15 minutes. This step ensures the jars are free from bacteria.
Prepare the Syrup: In a large saucepan, combine water and sugar to create the syrup. Bring the mixture to a boil, stirring until the sugar dissolves. Adjust the sweetness based on preference (lighter syrup for less sweetness, heavier syrup for a richer flavor). Alternatively, you can use fruit juice for a more natural option.
Prep the Fruits: Wash and peel (if necessary) the fruits. Cut them into uniform, bite-sized pieces. For fruits like apples or pears, use ascorbic or citric acid to prevent browning. Blanching is optional, depending on the fruit.
Pack the Jars: Carefully pack the prepared fruit into the sterilized jars, ensuring an even distribution of types. Leave about ½ inch of headspace at the top. Pour the syrup or juice over the fruits, filling the jars to the top while leaving the appropriate headspace.
Seal the Jars: Wipe the rims of the jars to remove any syrup. Place sterilized lids on the jars and screw on the bands just until snug. Do not overtighten.
Process the Jars: Submerge the filled jars in a canning pot with water, ensuring the jars are completely covered. Bring the water to a boil and process the jars for about 30 minutes. After processing, carefully remove the jars using the jar lifter and allow them to cool completely.
Check the Seal: After cooling, check the seals by pressing down in the center of the lid. If it doesn’t pop back, the jar is sealed properly. If it pops, refrigerate the jar and consume it soon.
Store the Canned Fruit Cocktail: Store the sealed jars in a cool, dark place. The fruit cocktail will last up to a year when stored correctly.
