Hi Amy,

We're doing shell beans, so I just caught your question on a bit of a break.

I often macerate fruit overnight and see no problem doing that. I do refrigerate at this stage. It may not be necessary, but it suits my comfort level. (Not so much safety as quality.)

One thing with peaches. I would be sure I had some ascorbic acid in the mixture for preservation of color. For a standard batch I'd stir in no more than 1/4 tsp. Any more than that and you risk bitterness. Even with lemon juice I'd add the ascorbic. Not necessary for something like raspberries, etc. but peaches and apricots are especially susceptible to browning.

Carol

Agree 110% with Carol about adding some Fruit Fresh for the peaches, apricots.. apples are another one.

Lots of times I also allow fruit to macerate in the refrig overnight or a tad longer. Watch not too long, or it will start to ferment..after a few days.

Being a single working Mom this allows me to process more efficiently when I have a entire day off.

I maserated my apples in Spenda and sprinkled ascorbic on them and mixed it in. The apples released an almost clear liquid, about 3 cups. I boiled it down and added it to the sliced apples, along with apple pie seasonings. The boiled down stuff was really strong tasting, and my apples remained quite firm even after baking in a pie. Strawberries also do better if they are mixed with sugar before freezing.