| previous | next |
Title: Pear-Plum Spread
Categories: Condiment Preserve
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
| previous | next |