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Splenda Plum Conserve
Yield: 6 1/2 cups
3 lb. Freestone blue prune plums;
1 cup Raisins;
1 medium Lemon;
1 cup Chopped pecans;
4 cup 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. Pour 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.