Name: Low Sugar Baked Stone Fruit Jam
Ingredients: 2 c Ripe peaches; nectarines, plums, or apricots; 2/3 c Sugar; 3 tb Fresh lemon juice

Any gospel preaching that relies upon an act of the human will for the conversion of sinners has missed the mark. Any sinner who supposes that his will has the strength to do any good accompanying salvation is greatly deluded and far from the kingdom. We are cast back upon the regenerating work of the Spirit of the living God to make the tree good. Unless God does something in the sinner, unless God creates a clean heart and renews a right spirit within man, there is no hope of a saving change.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2	c	Ripe peaches; nectarines, plums, or apricots
2/3	c	Sugar
3	tb	Fresh lemon juice

INSTRUCTIONS

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 1 1/2 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); 0.2 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@pop.primenet.com> on Sep 02, 1997

A Message from our Provider:

“A Man’s Man is a Godly Man!”