Curried fruit

5 servings

Ingredients

QuantityIngredient
3Peaches, peeled and sliced
3Pears, peeled, cored and sliced
9Apricots, pitted and sliced
19ouncesCanned pineapple tidbits
1cupRaisins
1cupMaraschino cherries, drained, halved or whole
½cupButter or margarine
4tablespoonsFlour
1tablespoonCurry powder
cupGranulate sugar
2cupsWater
Boiling water if needed

Directions

A favorite extra to serve hot or cold with the main course.

Combine all the fruit in a big bowl and toss to combine. Packing into sterilized pints (about 5).

Melt butter in saucepan. Mix in the flour and curry powder. Add sugar. Stir in the 1-½ cups water over medium heat until it boils and thickens. Divide among jars, using knife to move fruit around so liquid will go down evenly around fruit.

Fill with boiling water, if needed, to within ¼ inch of top. Secure lids. Process in boiling water bath for 20 minutes. Makes 5 pints.

Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.