Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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.

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.

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.

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.

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

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