• 8servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C

Ingredients Jump to Instructions ↓

  1. 2 1/2 to 3 pounds ripe peaches (10 to 12)

  2. 2 tablespoons lemon juice

  3. 1 (1 3/4-ounce) package of pectin for low-sugar preserves (low methoxyl pectin)

  4. 24 packets Equal or 7 1/4 teaspoons Equal for Recipes or 1 cup Equal Spoonful™

Instructions Jump to Ingredients ↑

  1. Peel, pit and finely chop peaches; measure 4 cups into saucepan. Stir in lemon juice and pectin. Let mixture stand 10 minutes, stirring frequently.

  2. Cook and stir until boiling. Cook and stir 1 minute more. Remove from heat; stir in Equal. Skim off foam.

  3. Immediately ladle into freezer containers or jars, leaving 1/2-inch headspace. Seal and label containers. Let stand at room temperature several hours or until set. Store up to 2 weeks in the refrigerator or 6 months in the freezer.


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