Pear-Plum Spread Recipe - Cooking Index
Pear-Plum Spread Recipe - Cooking Index
| 4 | Pears (medium) | |
| 2 teaspoons | 10ml | Ascorbic acid color keeper |
| 5 | Red plums | |
| 1 teaspoon | 5ml | Whole cloves |
| 1 | Fresh ginger - optional | |
| 1 | Cinnamon stick 3" | |
| 1/2 cup | 118ml | Water |
| 9 teaspoons | 45ml | 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
Source:
Choice Cooking, Canadian Diabetes Association 1986
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