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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