Peach Preserves - cooking recipe

Ingredients
    2 1/2 to 3 lb. ripe peaches (10 to 12)
    2 Tbsp. lemon juice
    1 (1 3/4 oz.) pkg. pectin for low-sugar preserves (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 saucepan.
    Stir in lemon juice and pectin.
    Let stand 10 minutes ,stirring frequently.
    Cook and stir over medium heat until it comes to a boil.
    Cook and stir 1 minute more.
    Remove from heat. Stir in Equal.
    Ladle into freezer containers, leaving 1/2-inch headspace.
    Seal and label.
    Let stand 4 to 6 hours at room temperature.
    Store up to 3 weeks in the refrigerator or 6 months in the freezer.
    Makes about 4 cups (64 one tablespoon servings).

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