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
