4 c. peeled, coarsely chopped peaches
1 (1 3/4 oz.) pkg. powdered fruit pectin
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. ascorbic acid

Crush peaches in a medium saucepan; stir n remaining ingredients. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir 3 minutes. Spoon jam into freezer containers, leaving 1/2 inch headspace. Cover at once with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw jam. Yield: 2 1/2 half pints (about 11 calories and 7 milligrams sodium per tablespoon).

Note: Jam may be stored in the refrigerator up to 1 month.