Splenda Plum Conserve

06.11.2008 | Author: Cook | Posted in Diabetic
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Splenda Plum Conserve


Servings: 612
Ingredients: 

  • 3 lb Freestone blue prune plums;         1 c  Raisins;
    • 

  • 1 md Lemon;                              1 c  Chopped pecans;
    • 

  • 4 c  Splenda granular;
    •

Quarter and pit plums to measure 10 cups. Combine plums and grated peel of
lemon in large saucepan. Squeeze juice from lemon and add water to make
2/3 cup. Ppour over plums. Bring mixture to boil over medium heat,
stirring often. Stir in splenda and raisins. Simmer rapidly, stirring
often, until mixture reaches desired thickness, about 45-60 minutes. Stir
in nuts and simmer 3 minutes. Remove from heat. Ladle mixture into hot
sterilized 1 cup canning jars, leaving 1/2 inch headspace. Remove any air
bubbles by running a knife around inside of jars. Apply 2 piece canning
lids that have been in boiling water for 5 minutes. Process in boiling
water bath 15 minutes. Cool. Store in cool, dark location. Makes 6-1/2
cups.

Origin: Splenda Summer Recipe Booklet Shared by: Sharon Stevens, Aug/94.
MMMM

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