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All Boards >> IBS Recipe Discussions


Reged: 01/21/03
Posts: 540
Loc: Nashville, TN
homemade peach jam
      07/22/03 01:29 PM

This is delicious...we went to the farmer's market on Saturday (because all my boyf had in the apartment to eat were eggs, milk, and ramen noodles!), and I got a ton of peaches and tried this. The recipe is from the current (August) edition of _Taste of Home_.

Chunky Peach Spread

7 medium peaches (2 to 2 1/2 pounds)
1/3 cup sugar
1 tablespoon lemon juice
1 enveloped unflavored gelatin
1/4 cup cold water

Drop peaches in boiling water for 1 minute or until peel has softened. Immediately dip fruit in ice water. Peel and chop peaches. In a large saucepan, combine the peaches, sugar, and lemon juice. Bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, for 5 minutes (or longer if the mixture seems really juicy).

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. Remove peach mixture from the heat; stir in gelatin mixture until dissolved. Cool for 10 minutes. Pour into jars. Refrigerate for up to 3 weeks. Yield: about 3 1/2 cups (I think my peaches were big, because I got closer to 4 1/2 cups).

Nutritional analysis: One serving (2 tablespoons) equals 21 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Now, I've just got to find a way for two of us to finish all of the jam in three weeks! (Can I freeze half of it, or will the gelatin break down?)

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* homemade peach jam TessLouise 07/22/03 01:29 PM
. * Re: homemade peach jam berky   07/22/03 01:34 PM
. * Re: homemade peach jam TessLouise   07/23/03 05:26 PM

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