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PEAR-PLUM SPREAD
Recipe By :
Serving Size : 52 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
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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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