---------- Recipe via Meal-Master (tm) v8.02
  
       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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