Michigan State University Extension
Preserving Food Safely - 01600400


4 cups peeled peaches
3 to 4 teaspoons liquid sweetener
1 tablespoon unsweetened lemon juice
1/2 teaspoon ascorbic acid
1 package powdered pectin

Crush peaches in saucepan, Stir in sweetener, fruit
pectin, lemon juice and ascorbic acid. Bring to a boil: boil
into freezer containers. Cover, label and freeze. Store
thawed jam in the refrigerator up to 4 weeks. Yield: about
1 pint. 1 tablespoon = 10 calories.
*This recipe courtesy of Ball Blue Book, Ball Corporation.

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