Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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