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Pear-Plum Spread

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Recipe

 

Yield

3 1/4 cups

Prep

10 min

Cook

40 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 medium pears
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2 teaspoons asorbic acid
color keeper
*
5 each plums
red
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1 teaspoon cloves
whole
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1 small ginger
fresh piece
* Camera
1 each cinnamon sticks
3 inches
* Camera
½ cup water
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9 teaspoons artifical sweetener
*

Ingredients

Amount Measure Ingredient Features
4 medium pears
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1E+1 ml asorbic acid
color keeper
*
5 each plums
red
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5 ml cloves
whole
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1 small ginger
fresh piece
* Camera
1 each cinnamon sticks
3 inches
* Camera
118 ml water
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 1493% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 26%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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