Refrigerator peach jam

4 half-pints

Ingredients

Quantity Ingredient
2 teaspoons Unflavoured gelatin
1 tablespoon Cold water
3½ pounds Fresh peaches
½ cup Liquid sucaryl
8 teaspoons Lemon juice

Directions

Soften gelatin in cold water.Peel,pit and cut peaches into pieces.Place in kettle without water.Cook over medium heat,stirring occasionally until peaches are soft; crush lightly.Measure fruit; add water,if necessary to make 4 cups pulp.Add sucaryl,lemon juice and softened gelatin.Return to heat and continue to cook for 1 minute.Remove from heat; sakle into clean half pint jars; seal.Store in refrigerator.

Per 1 tbsp: calories 10 trace of protein no fat carbohydrates 2.5g (with sugar 37 calories)

Note: If no more than 1 tbsp is used,need not be calculated as exchanges.If larger amounts are used: (e.g.) 2 tbsp = ½ fruit exchange.

typed by g.major 10\\07\\95 Submitted By GEORGINA MAJOR On 10-08-95

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