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Name: Pear-Plum Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 52
Cuisine: American
Ingredients: 2 ts Ascorbic acid color keeper; 5 Red plums; 9 ts Artificial sugar = to sugar*; 1 sm Piece fresh ginger, optional; 1 ts Cloves; 4 md Pears; 1 Cinnamon stick 3"; 1/2 c Water

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INGREDIENTS

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

Servings

INSTRUCTIONS

* 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

NOTES

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Pear-Plum Spread

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

* 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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Nutrition

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Serving Size: 1 Serving (21g)
Recipe Makes: 52 Servings

Calories: 11
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 26.4mg		1 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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