PEACH SPREAD

      Title: PEACH SPREAD
  Categories: Condiments, Jams
       Yield: 25 Servings
  
       2 lb Peaches, about 8 medium
       1 ts Ascorbic acid color keeper
       2 c  Water
       7    Allspice berries
  
   Spread may be sweetened after cooking with aspartame or liquid
   artificial sweetener, if desired.  Authors liked the taste best
   without additional sweetener.
   
   Peel and pit peaches.  Place peelings and pits in a saucepan. Cut up
   fruit into mixing bowl; stir in ascorbic acid color keeper; set aside.
   
   Add water and allspice berries to peelings in saucepan. Bring to boil,
   reduce heat and cook about 25 min or until liquid is reduced to about
   1/2 cup. Discard peel and pits.
   
   Stir in peaches.  Bring to a boil; reduce heat and cook over medium
   heat 35 min, stirring and mashing occasionally. Remove from heat,
   mash well or puree, if desired.
   
   Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims.
   Seal. Process 10 min in a boiling water bath. Store in a cool dark
   dry place. Makes about 1 2/3 cups.
   
   May be stored in the refrigerator up to one month or in the freezer
   up to 3 months without the boiling water process.
   
   Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories
   
   Source:  Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but
   not tested by Elizabeth Rodier Aug 93
[ add our full cookbook to your website ] [ Search The Cookbook ]