Recipe: Splenda Preserved Peaches

Title: Splenda Preserved Peaches
Categories: Diabetic, Jam/jelly
Yield: 3 - 5 c jars

1/2 ts Pure ascorbic acid; 3 c Water;
8 c Water; 2 1/4 c Splenda granular;
2 lb Peaches;

Stir ascorbic acid into 8 cups water. Set aside. To remove skin from
peaches, immerse peaches in boiling water 30-60 seconds. Dip in cold water
and slip off skins. Cut each peach in hal and drop into ascorbic acid
solution. Discard pits. Bring 3 cups water and splenda to boil in large
saucepan. drain peaches and add to saucepan. Simmer 3 minutes. With
slotted spoon, remove peaches from syrup and pack snugly, cut side down,
into hot sterilized canning jars, leaving 3/4 inch headspace. Add boiling
liquid to cover fruit, leaving 1/2 inch headspace. Remove any bubbles by
sliding a knife around inside of jar. Apply 2 piece canning lids that have
been in boiling water 5 minutes. Process in boiling water bath 20 minutes
for pints, or 25 minutes for quarts. Cool. Store in cool dark location.
Make 3-4 2 cup jars. Recipe may be doubled.

Origin: Splenda Summer Recipe Booklet Shared by: Sharon Stevens, Aug/94.