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- Stir ascorbic acid into 8 c. water. Set aside. To remove skin from peaches, immerse peaches in boiling water 30-60 seconds. Dip in cool water and slip off skins. Cut each peach in hal and drop into ascorbic acid solution. Throw away pits. Bring 3 c. water and splenda to boil in large saucepan. drain peaches and add in to saucepan. Simmer 3 min. With slotted spoon, remove peaches from syrup and pack snugly, cut side down, into warm sterilized canning jars, leaving 3/4 inch headspace. Add in 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 which have been in boiling water 5 min. Process in boiling water bath 20 min for pints, or possibly 25 min for qts. Cold. Store in cold dark location.
- Make 3-4 2 c. jars. Recipe may be doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1160g | |
| Recipe makes 3 servings | |
| Calories 113 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 552mg | 16% |
| Total Carbs 27.69g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 24.36g | 16% |
| Protein 2.64g | 4% |
