Splenda Preserved Peaches

Splenda Preserved Peaches

Serves: 3
 
 

Method

  • 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.
Nutrional Facts (Per Serving)
No nutritional facts available.
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Ingredients
Ingredients
To make Splenda Preserved Peaches, you'll need:
  • 1/2 tsp Pure ascorbic acid
  • 8 cup Water
  • 2 lb Peaches
  • 3 cup Water
  • 2
  • 1/4 cup Splenda granular