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" Prepare the Fruit: Combine ascorbic acid with 2 quarts tap water in a large bowl and set aside. Make an ice-water bath by filling a medium-size bowl with water and ice cubes. Bring a large pot of water to a boil over high heat. Plunge the peaches and apricots, about 3 at a time, into the boiling water for 2 minutes. Cool the fruit in the ice-water bath for 30 seconds, remove, and peel off the loosened skin. Pit and quarter the peeled fruit and transfer it to the prepared ascorbic-acid water. Add plums, pears, pineapple, and cherries to the acidulated water and set aside. Process the Fruit Cocktail: Combine sugar, spring water, and vanilla-bean seeds in a large pan over high heat. Bring to a boil and boil until sugar is dissolved -- about 10 minutes -- and keep hot. Sterilize five 1-quart jars. Drain the mixed fruit and pack all fruit into the hot jars to within 1/2 inch of the top. Add a vanilla-bean-pod piece to each jar and fill the jars with hot syrup, leaving 1/2 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method (see the Good Housekeeping Cookbook) for 25 minutes. Cool jars, check for proper seals, and store in a cool, dark place for up to 1 year."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27846/summer-fruit-cocktail-3573/?src=shelter_footer>