Peach Spread Recipe

Step 1

Spread may be sweetened after cooking with aspartame or liquid artificial sweetener, if desired. Authors liked the taste best without additional sweetener.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Things You'll Need

  • 2lb Peaches, about 8 medium
  • 1ts Ascorbic acid color keeper
  • 2c Water
  • 7 Allspice berries

About this Author - Recipes, food and cooking information.