Pear-Plum Spread

Course : Fruits
Serves: 52
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Ingredients:

4 medium pears
2 teaspoons ascorbic acid color keeper
5 medium red plums
1 teaspoon whole cloves
1 small fresh ginger -- optional
1 piece cinnamon stick 3 inch
1/2 cup water
9 teaspoons artificial sugar = to sugar*
 

Preparation / Directions:

* 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 Source: Choice Cooking, Canadian Diabetes Association 1986


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