| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Diabetic, Fruits, Jam/jelly |
4 |
Cups |
INGREDIENTS
| 4 |
qt |
Water |
| 1/2 |
c |
Lemon juice, divided |
| 4 |
lb |
Firm ripe pears (about 10 large) |
| 2/3 |
c |
White grape juice |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground allspice |
| 8 |
|
12 packets sugar substitute |
INSTRUCTIONS
In a kettle, combine water and 1/4 cup lemon juice. Peel, core and quarter
the pears, placing them in lemon juice mixture to retard browing until all
have been peeled. Drain liquid in kettle. Add grape juice and remaining
lemon juice; bring to a boil. Reduce heat to medium;cook until pears are
soft,about 20@minutes, stirring occasionally. Cool. Press through a sieve
or food mill, or process in a blender until smooth. Return puree to kettle.
Add spices;cook and stir until very thick;20-35 minutes. Remove from heat;
stir in sweetener. Adjust sweetner to taste. Pour into jars or plastic
containers. Refrigerate up to 3 weeks. ( For longer storage time pour hot
into hot jars, leaving 1/4 in. headspace. Process in a boiling ~water bath
for 10 minutes. Use within 3 weeks of opening) Yield: 4 cups Diabetic
Exchanges: One 1-tablespoon serving equals 1/2 fruit; also 26 calories, 1
mg. sodium,0 cholesterol,7gm. carbohydrate,trace protein, trace fat.
Source: Country Woman Magazine Aug/Sept. issue 1994. Shared by Cindy
Clifton
Posted to MM-Recipes Digest V3 #190
Date: 07/03/96
From: eboyd@shentel.net
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