1/2 to 1 pound grapes per quart 1/2 to 1 pineapple per quart (about 5 pounds) 3/4 to 1 1 pound peaches per quart unsweetened white grape juice Wash and drain grapes. Peel pineapple; remove "eyes" and core; cut into 1 inch chunks. Peel peaches, cut into halves and remove pits. Treat peaches to prevent darkening. Drain; rinse and drain again. Cook a small amount of each fruit together in water until hot throughout. Heat white grape juice just to a boil. Pack hot fruit into hot jars, leaving 1/2 inch headspace. Ladle hot juice over fruit, leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece cap. Process pints 20 minutes, quarts 25 minutes, in a boiling water canner.

 

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