Michigan State University Extension
Preserving Food Safely - 01600400
10/13/97

DIET PEACH FREEZER JAM WITH PECTIN

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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