FRESH PEACH BUTTER

[carol]

FRESH PEACH BUTTER


Makes about 3 pints


12 cups (24 medium) peeled and chopped ripe fresh peaches

3 tablespoons lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups Splenda Granular

In a large saucepan, slightly mash peaches with a potato masher. Cook over medium heat for 30 minutes or until peaches are soft, stirring often. Spoon hot mixture into a blender container, cover and process on PUREE for 30 seconds or until smooth. Return pureed peaches to saucepan. Add lemon juice, cinnamon, and nutmeg. Mix well to combine. Stir in Splenda. Bring mixture to a boil, stirring occasionally. Lower heat and simmer for 90 minutes or until mixture is very thick, stirring often. Carefully ladle hot mixture into hot sterilized pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 15 minutes.


Each 1 Tablespoon serving equals:
HE: 12 Optional Calories
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12 Calories, 0gm Fat, 0gm Protein,
3gm Carbohydrate, 0mg Sodium, 1mg Calcium, 0gm Fiber
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DIABETIC: 1 Free Food

"Preserving The Best At Timber Ridge Farm, pg. 61"