Peach Spread
Yield
2 cupsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
peaches
|
|
| 1 | teaspoon |
asorbic acid
color keeper |
* |
| 2 | cups |
water
|
|
| 7 | each |
allspice berries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
peaches
|
|
| 5 | ml |
asorbic acid
color keeper |
* |
| 473 | ml |
water
|
|
| 7 | each |
allspice berries
|
*
|
Directions
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 ½ 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 purée, if desired.
Ladle into hot clean jars, leaving ½ inch headspace.
Wipe jar rims.
Seal.
Process 10 min in a boiling water bath. Store in a cool dark dry place.
