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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