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
