Sunset Orchard Peach Jam

  From the Providence Journal

  

  3 cups diced fresh peaches

  1 1/2 teaspoons fresh lemon juice

  1 1/2 teaspoons unflavored gelatin

  2 tablespoons apple juice concentrate

  

  Place peaches in saucepan. Cover and cook over very low heat without water for about 10 minutes. Remove lid and bring the juice to the boiling point. Boil for 1 minute and remove from heat. Soften gelatin in lemon juice for 5 minutes. Pour some of the hot juice from the fruit into the gelatin mixture and stir until the gelatin is completely dissolved. Stir the dissolved gelatin into the fruit. Add 2 tablespoons apple juice concentrate. Allow to cool to room temperature and store in the refrigerator. Makes 24 servings.

  Per serving (2 tablespoons): 21 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 5 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 0.4 g protein; 1 g fiber.

  27 minutes

  15 minutes to make

  12 minutes to cook