Fruit Paste

I have a few bushels of over ripe cling peaches the wife doesn't want to do anything with and was thinking of trying to make a paste bait.
There used to be a post on making fruit paste base but I am unable to locate it. Is it as simple as pureeing the fruit, cooking it down and adding sugar?
Any and all help would be greatly appreciated as I need to do something with them soon, and Thank You in advance!

Mike Marsayada had a couple of articles some time ago about making fruit based baits for predators. If I recall correctly, he just chunked up the fruit, put it in jars, and added a cup of sugar. Mike's theory was that predators are attracted to the sugar content of the fruit. That's why they wait until the fruit drops from the tree to eat it.

I have some of that cooking now, but a good friend with some wine making experience, told me that the yeast in the fermenting fruit consumes the sugar and leaves alcohol as a result. After a while, he said the yeast would consume all the sugar . . . which would sort of defeat Mike's idea of the sugar being the attractant. As a result, my friend gave me some tablets that kill the yeast so I'm going to add those in a few weeks, along with some more sugar.

I think I read something along that line as well. Was hoping for a sticky consistency though, and that might be obtained by cooking it down a bit. Thanks!

You can add pectin to it to make it like a jelly. Real sticky

I think cooking it and adding sugar must kill the yeast because that's all they do to make fruit preserves

Correct. Boiling it will kill the yeast. However, if it isn’t kept air tight, over time, wild yeast can populate and ferment in acceptable temperatures. This is how most wild-fermented sour beers are made.

Ok thanks to all for your input. Here's my plan I'm going to puree the peaches, add a little sugar and cook down to a gooey substance.
Think I might mix in a little methyl paraben after it cools down. I'll post results afterwards.

You may want to get some potassium sorbate to keep the yeast from fermenting. You can get it at most wine making supply stores. When I use it in my wine, it's to prevent fermentation of the sugar I add before bottling. It doesn't take all that much. I use about three teaspoons for a six gallon batch.

Thank you Paul! We have several wineries and places that offer supplies. Will definitely get and add a little.

From the looks of my muscadines I'm going to have way more fruit than I can use and was thinking of also making a paste bait out of the extra fruit. I was wondering though if a slight fermentation may also be an attractant?

I hope so, got some fermenting right now

I make a few different fruit bases. The easiest way is fill your bucket 3/4 full. and add sugar let it set. it will break down. the sugars both natural and added will work in. The alcohol that the fruit produced as it breaks down the same thing that happens I assume when making wine over time will stabilize the base. Some fruits will be watery, others will be more firm. If you just use the peelings or pumice it will be thicker. If watery add your thickener but you may need to use a preservative at that point depending on you agent. also you will need to watch for mold depending on the amount or lack of natural alcohol. I have been using this process in my ADC baits since the early 90's