Pear-plum Spread

---------- Recipe via Meal-Master (tm) v8.02

Title: PEAR-PLUM SPREAD
Categories: Condiments, Jams
Yield: 52 servings

4 md Pears
2 ts Ascorbic acid color keeper
5 Red plums
1 ts Whole cloves
1 sm Piece fresh ginger, optional
1 Cinnamon stick 3"
1/2 c Water
9 ts Artificial sugar = to 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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