Pear-plum spread

 
                              PEAR-PLUM SPREAD
 
 Recipe By     : 
 Serving Size  : 52   Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       md           Pears
    2       ts           Ascorbic acid color keeper
    5                    Red plums
    1       t            Whole cloves
    1       sm           Piece fresh ginger, optional
    1                    Cinnamon stick 3"
      1/2   c            Water
    9       ts           Artificial sugar ÿo sugar*
 
   * Recipe suggests 9 aspartame tablets crushed.  Liquid sweetener would
   require 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 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 15 to 20 min or until mixture coats
   a metal spoon.
   
   Remove from heat.  Stir in sweetener.  Ladle into hot clean jars leaving
   1/2 inch headspace.  Wipe jar rims, seal.  Process 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 1 month or freezer up to 3 months.
   
   Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories,
   1 ++ extra
   
   Source:  Choice Cooking, Canadian Diabetes Association 1986 Shared but not
   tested by Elizabeth Rodier Aug 93
  
 
 
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