Pear-Plum Spread
Yield
3 1/4 cupsPrep
10 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
pears
|
|
| 2 | teaspoons |
asorbic acid
color keeper |
* |
| 5 | each |
plums
red |
|
| 1 | teaspoon |
cloves
whole |
|
| 1 | small |
ginger
fresh piece |
*
|
| 1 | each |
cinnamon sticks
3 inches |
*
|
| ½ | cup |
water
|
|
| 9 | teaspoons |
artifical sweetener
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
pears
|
|
| 1E+1 | ml |
asorbic acid
color keeper |
* |
| 5 | each |
plums
red |
|
| 5 | ml |
cloves
whole |
|
| 1 | small |
ginger
fresh piece |
*
|
| 1 | each |
cinnamon sticks
3 inches |
*
|
| 118 | ml |
water
|
|
| 45 | ml |
artifical sweetener
|
* |
Directions
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 minutes or until fruit is tender.
Discard spice bag and cinnamon stick.
Purée fruit mixture in a blender or food processor or press through a sieve.
Return to saucepan.
Simmer, uncovered 15 to 20 minutes or until mixture coats a metal spoon.
Remove from heat.
Stir in sweetener.
Ladle into hot clean jars leaving ½ inch headspace.
Wipe jar rims, seal.
Process 10 minutes 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.
