2-1/2 to 3 lb. ripe peaches (10 to 12)
2 Tablespoons lemon juice
1 package (1-3/4 ozs) no sugar needed pectin
7 1/4 teaspoons equal measure or 24 packets equal sweetener or 1 cup equal spoonful
Peel, pit and finely chop peaches; measure 4 cups into saucepan. Stir in lemon juice and pectin. Let stand 10 minutes, stirring frequently. cook and stir until boiling. Cook and stir 1 minute more. Remove heat; stir in equal. Skim off foam.
Immediately ladle into freezer containers, leaving 1/2 inch headspace. Seal and ladle containers. Let stand at room temperature for several hours or until set. Store up to 2 weeks in refrigerator or 6 months in freezer.
makes 8 (1/2 pint jars)
Calories per 2 tbsps……10…..Carbs…… 3 g……Sodium…..3 mg……Fiber……0.1 g
Exchange: Free Food