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Ingredientes
- 4 c. peeled peaches
- 3 tsp liquid sweetener - (to 4)
- 1 Tbsp. unsweetened lemon juice
- 1/2 tsp ascorbic acid
- 1 pkt powdered pectin
Direcciones
- Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring to a boil; ladle into freezer containers. Cover, label and freeze. Store thawed jam in the refrigerator up to 4 weeks.
- This recipe yields 1 pint.
- Yield: 1 pint
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 623g | |
| Calories 288 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 1143mg | 33% |
| Total Carbs 70.91g | 19% |
| Dietary Fiber 8.9g | 30% |
| Sugars 62.58g | 42% |
| Protein 5.58g | 9% |
