PEAR-PLUM SPREAD

      Title: PEAR-PLUM SPREAD
  Categories: Condiments, Jams
       Yield: 52 Servings
  
       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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