Splenda Preserved Peaches

06.11.2008 | Author: Cook | Posted in Diabetic
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Splenda Preserved Peaches


Servings: 35
Ingredients: 

  • 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.

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