Jam: Peach Jam with Pectin

posted by bme 06-26-103 4:31 PM

Peach Jam with Pectin

4 cups peeled peaches
3 to 4 tsp. liquid artificial sweetener (Saccharin)
1 Tbsp. lemon juice
1/2 tsp. ascorbic acid
13/4-ounce package powdered fruit 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, and freeze. Thaw for use; then keep refrigerated and use within 4 weeks.

Yield—3 half-pint jars

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