Pear-Plum Spread

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