Instructions: Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring to a boil; ladle into freezer containers. Cover, label and freeze. Store thawed jam in the refrigerator up to 4 weeks.

This recipe yields 1 pint.

Yield: 1 pint

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.