WEATHER ALERT

There are 8 areas under advisories, watches or warnings.   Click for Alert Details

Donna's Recipes

Donna's Peach Refrigerator Jam

Try this on your breakfast toast or better yet serve it as an appetizer on crackers along with a thin slice of cheese. It is super easy to make and the jam keeps for weeks in the refrigerator. To keep it longer, freeze it.

  • 3/4 cup cranberry pomegranate juice*
  • 2 teaspoons lemon juice
  • 2 tablespoons low or no sugar pectin**
  • 1/4 cup sugar
  • 1/4 cup Splenda or additional sugar
  • 2 large peaches, peeled and chopped***
  • 1 tablespoon lemon zest

In a small saucepan, combine fruit juice and lemon juice. Using a whisk, gradually add pectin. Cook over medium heat until mixture comes to a rolling boil. Continue to boil for 1 minute. Remove from heat and add sugar and Splenda. Whisk until sugar is dissolved. Add peaches and lemon zest.
Place in jars. Cover and refrigerate.

Notes:
*A variety of juice can be used such as apple, white grape juice, cranberry raspberry, etc.
**It is important to use the pectin labeled low or no sugar pectin.
***Peel and slice the peaches. Cut off the dark red rough area that is near the pit. It is best to chop the peaches in a small food processor in order to chop them into small pieces.

This jam is not super firm so it can be served as a sauce over poultry or pork. For a firmer jam, add an extra tablespoon of pectin.

Nutritional information per serving:

Calories: 10
Fat, gm.: 0
Protein, gm.: 0
Carbs, gm.: 2.5
Cholesterol, mg.: 0
Fiber, gm.: 0.1


Latest Lifestyle Headlines

Photo Galleries

E-News Registration

This Week's Circulars