Peach Preserves - cooking recipe

Ingredients

2 1/2 to 3 lb. peaches (10 to 12)
2 Tbsp. lemon juice
1 3/4 oz. packets pectin (for low sugar preserves use low-methoxyl pectin)
24 packets Equal or 7 1/4 tsp. Equal measure

Preparation

Peel, pit and finely chop peaches; measure 4 cups into a large bowl.
Stir in lemon juice and pectin.
Let mixture stand 10 minutes, stirring frequently.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 1 minute more. Remove from heat.
Stir in Equal.
Skim off foam, if necessary. Ladle at once into freezer containers or jars, leaving 1/2-inch space.
Seal.
Let stand at room temperature 4 to 6 hours.
Store up to 3 weeks in refrigerator or 6 months in freezer.
Makes about 4 cups (64 one-tablespoon servings).
Contains 10 calories.
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