* Exported from MasterCook *

Low Carb Peach-Berry Freezer Spread

Recipe By : Bernardin Home Preserving Book converted to low carb by Carol
Serving Size : 80 Preparation Time :0:00
Categories : Jams, Jellies And Syrups

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds fresh peaches
2 cups fresh raspberries
1/2 teaspoon lemon juice
3/4 cup apple juice
1 package Bernardin No sugar Needed Fruit Pectin
1 tablespoon lemon juice
5 tablespoons Splenda

-Prepare 5 half pint jars;wash & sterilize.
-Peel,pit & crush peaches, one layer at a time; measure 3 cups into a large, deep stainless steel or enamel saucepan.
-Gradually add the Bernardin fruit pectin, stirring until dissolved.
-Stir in raspberries,apple juice & lemon juice.
-Bring mixture to a full boil;stirring constantly.
-Boil hard for 1 minute.
-Remove from heat & stir in Splenda, continue stirring for 2 minutes.
-Ladle into hot jars to within 1/2" of top rim;wipe rim & screw on a Bernardin platic storage lid{purchased in the canning section}
-Let stand at room temperature until set.
-Freeze or refrigerate within 24 hours.
-Store in freezer up to a year or 3 weeks in the fridge.
-Carb count per T. without counting pectin:1.4 minus 0.3 grams fiber=1.1 per T.

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