In article >,
Melba's Jammin' > wrote:

> In article >,
> "Priscilla H. Ballou" > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> > > It's what I do, Pete. "-) Let it be known, however, that I don't do
> > > reduced-sugar jams, with very few exceptions. I've got a killer recipe
> > > for an apricot jam that uses xylitol
> >
> > Oooh! Can it be adapted for peaches?
> >
> > > (from Bonnie Madre - used to post
> > > to r.f.cooking) that'll knock thy hosiery off. The -tols have their
> > > downsides, but, man this stuff is good. Lemme know -- or do some
> > > Googling for it - put all the names in there to winnow out the
> > > pretenders., :-)
> >
> > Priscilla, big fan of peach jam{ Exported from MasterCook Mac }
>
> Apricot Preserves
>
> Recipe By: posted to alt.food.diabetic by Barb Schaller 6-14-2006
> Serving Size:
> Preparation Time: 0:00
> Categories: Canning, Preserves, Etc.
>
> Amount Measure Ingredient Preparation Method
> 1 pound dried apricots
> 1 1/2 cups xylitol
> 3 1/2 cups water
>
> Chop apricots very finely.* *The recipe said to use a food processor.* I
> didn't chop them quite so finely.* I just used my chef's knife and kept
> chopping until it looked like I wanted it to.* Transfer to a 3 1/2 quart
> crock pot or slow cooker. Stir in xylitol and water.
>
> Cover and cook on HIGH for 2 1/2 hours, stirring twice. Uncover and
> continue cooking 2 hours longer or until jam has thickened, stirring
> occasionally.
>
> Ladle into hot, sterilized half-pint jelly jars, sealing and process
> according to the manufacterer's directions, or store in the refrigerator
> for up to 3 weeks. May be frozen for up to 2 months.
>
> Source: Bonnie Madre June, 2005
>
> Barb's Note: Those are Bonnie's directions,. I chopped the aps in a
> food processor with some of the xylitol to discourage sticking. Make
> small jars! The stuff, once opened, will start to crystallize almost as
> you watch it. That's the downside. The known effects of the -tol
> sweeteners has never been a problem for me -- ymmv.
> ‹‹‹‹‹
>
> Per serving (excluding unknown items): 1081 Calories; 2g Fat (2%
> calories from fat); 17g Protein; 280g Carbohydrate; 0mg Cholesterol;
> 70mg Sodium
> Food Exchanges: 18 1/2 Fruit
> _____

Uh, I think the "per serving" calculation is off. 280g Carb? LOL!
18.5 fruit exchanges? :-)

> Give it a shot, Priscilla.

I think I will. YUM!

Thanks!

Priscilla