Pear-Plum Spread

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.