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Just Jam Recipes

 

Peach Jam With Pectin

4 c (960 mL) peeled peaches
3 ea To 4 tsp. (15-20 mL) liquid artificial sweetener
1 T (15 mL) unsweetened lemon juice
1/2 t (2.5 mL) ascorbic acid
1 ea Package powdered pectin

Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers. Cover: freeze. Yield: about 1 pint.

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