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