2 lb Peaches, about 8 medium
1 teaspoon of Ascorbic acid color keeper
2 cup of Water
7 Allspice berries
DIRECTIONS:
Spread may be sweetened after cooking with aspartame or liquid
artificial sweetener, if desired. Authors liked the taste best
without additional sweetener
Peel and pit peaches. Place peelings and pits in a saucepan. Cut up
fruit into mixing bowl; stir in ascorbic acid color keeper; set aside
Add water and allspice berries to peelings in saucepan. Bring to boil,
reduce heat and cook about 25 min or until liquid is reduced to about
1/2 cup. Discard peel and pits
Stir in peaches. Bring to a boil; reduce heat and cook over medium
heat 35 min, stirring and mashing occasionally. Remove from heat,
mash well or puree, if desired
Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims.
Seal. Process 10 min in a boiling water bath. Store in a cool dark
dry place. Makes about 1 2/3 cups.ay be stored in the refrigerator up to one month or in the freezer
up to 3 months without the boiling water process
Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories
DIRECTIONS:
Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but
not tested by Elizabeth Rodier Aug 93
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