750 g dried, peeled peaches
2 ml citric acid
boiling water to cover
5 ml tartaric acid
1 litre cold water
650 g xylitol
Place the peaches in the freezer for a few hours to harden them then use a food processor to chop the peahes. The finer you chop them the smoother the jam.
Place into a large bowl and cover with boiling water to soften. Add the citric acid and stir through to prevent discolouring. Leave for 15-20 minutes. Drain the water from the peaches. Place peaches and tartaric acid into a large pot and cover with 1 litre cold water. Bring to the boil. Reduce heat and stir in the xilitol. Simmer for about 30 minutes or until setting point. When setting point has been reached, pour jam into sterilised glass jars and seal.
