Yield: 1 Servings
|2 cups||Ripe peaches; nectarines, plums, or apricots|
|3 tablespoons||Fresh lemon juice|
If using peaches, immerse in boiling water to cover for 15-20 seconds. Cool under cold water and slip skins off.
Cut fruit from pits and coarsely chop. In a 10- x 15 inch baking pan mix fruit, sugar, and lemon juice.
Bake, uncovered, in a 375 F oven until fruit releases juices, about 10 minutes. Put ceramic saucer in the freezer.
Reduce oven temp to 325 F. Every 20 minutes or so, gently stir fruit to moisten with juices. Bake fruit until a little liquid spooned onto the chilled saucer leaves a clear track when the tip of a spoon is drawn through it. This takes about 1½ hours. Adjust consistency of jam if necessary (see preceding recipe).
Spoon hot jam into sterilized jars. Cover with sterilized lids. Cool and refrigerate. Makes about 2 cups.
Per T: 26 cal (0% from fat); ⅕ g protein; 0 g fat; 6.7 g carbo; 0.3 mg sodium; 0 mg chol.
Recipe from the July, 1994 issue of Sunset Magazine.
Posted to MM-Recipes Digest V4 #232 by Marilyn Olander <molander@...> on Sep 02, 1997