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