State University Extension
Food Safely - 01600400
PEACH FREEZER JAM WITH PECTIN
cups peeled peaches
to 4 teaspoons liquid sweetener
tablespoon unsweetened lemon juice
teaspoon ascorbic acid
package powdered pectin
Crush peaches in saucepan, Stir in sweetener, fruit
lemon juice and ascorbic acid. Bring to a boil: boil
freezer containers. Cover, label and freeze. Store
jam in the refrigerator up to 4 weeks. Yield: about
pint. 1 tablespoon = 10 calories.
recipe courtesy of Ball Blue Book, Ball Corporation.
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