Peach Preserves

• 2 1/2 to 3 lb. peaches (10 to 12)
• 2 Tbsp. lemon juice
• 1 3/4 oz. packets pectin (for low sugar preserves use low-methoxyl pectin)
• 24 packets Equal or 7 1/4 tsp. Equal measure

1. Peel, pit and finely chop peaches; measure 4 cups into a large bowl.
2. Stir in lemon juice and pectin.
3. Let mixture stand 10 minutes, stirring frequently.
4. Cook and stir over medium heat until mixture comes to a boil.
5. Cook and stir 1 minute more. Remove from heat.
6. Stir in Equal.
7. Skim off foam, if necessary. Ladle at once into freezer containers or jars, leaving 1/2-inch space.
8. Seal.
9. Let stand at room temperature 4 to 6 hours.
10. Store up to 3 weeks in refrigerator or 6 months in freezer.
11. Makes about 4 cups (64 one-tablespoon servings).
12. Contains 10 calories.
13. Food Exchange:
14. Free food.

peaches, lemon juice, packets pectin, packets equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327557 (may not work)