Ingredients Jump to Instructions ↓

  1. 4 md Pears

  2. 2 ts Ascorbic acid color keeper

  3. 5 Red plums

  4. 1 ts Whole cloves

  5. 1 sm Piece fresh ginger, optional

  6. 1 Cinnamon stick

  7. 3"

  8. 1/2 c Water

  9. 9 ts Artificial sugar

  10. 9 aspartame tablets crushed. Liquid sweetener would require

  11. 2 1/4 tsp (my note). Peel and core pears; chop coarsely. Place in a large saucepan and sprinkle with ascorbic acid color keeper. Remove pits from plums and cut each plum into 8 pieces. Stir plums into pears. Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth and place under some of the fruit. Add cinnamon stick and water. Cover, bring to a boil and simmer

  12. 15 to 20 min or until fruit is tender. Discard spice bag and cinnamon stick. Puree fruit mixture in a blender or food processor or press through a sieve. Return to saucepan. Simmer, uncovered

  13. 15 to 20 min or until mixture coats a metal spoon. Remove from heat. Stir in sweetener. Ladle into hot clean jars leaving

  14. 1/2 inch headspace. Wipe jar rims, seal. Process

  15. 10 min in a boiling water bath. Store in a cool, dark, dry place. Processing may be omitted if spreads are to be used within a short period of time. Store in the fridge up to

  16. 1 month or freezer up to

  17. 3 months. Makes about 3 1/4 cups, each serving

  18. 1 tbsp 3 g carbohydrate,

  19. 12 calories,

Instructions Jump to Ingredients ↑

  1. Source: Choice Cooking, Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier Aug 93


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