Splenda Plum Conserve Recipe
Yield: 6 1/2 cupsRecipe by luhu.jp
Ingredients:
3 lbs: Freestone blue prune plums,
1 cup: Raisins,
1 medium: Lemon,
1 cup: Chopped pecans,
4 cup: Splenda granular,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp