Splenda preserved peaches
Last updated 6/12/2012 12:54:42 AM. Recipe ID 16671. Report a problem with this recipe.
Title: Splenda preserved peaches
Categories: Diabetic, Jam/jelly
Yield: 3 - 5 c jars
1/2 ts Pure ascorbic acid;
8 c Water;
2 lb Peaches;
3 c Water;
2 1/4 c Splenda granular;
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
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