Try this Peach Spread recipe, or contribute your own.
Suggest a better descriptionSpread 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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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 1.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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