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