Categories: Condiment, Preserve 
      Yield: 52 servings 
  
      4 md Pears                               1 sm Piece fresh ginger, optional 
      2 ts Ascorbic acid color keeper          1    Cinnamon stick 3" 
      5    Red plums                         1/2 c  Water 
      1 ts Whole cloves                        9 ts Artificial sugar = to sugar* 
  
  * Recipe suggests 9 aspartame tablets crushed.  Liquid sweetener would 
  require 2 1/4 tsp (my note). 
   
  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 min or until fruit is tender. 
  Discard spice bag and cinnamon stick.  Puree fruit mixture in a blender or 
  food processor or press through a sieve. 
   
  Return to saucepan.  Simmer, uncovered 15 to 20 min or until mixture coats 
  a metal spoon. 
   
  Remove from heat.  Stir in sweetener.  Ladle into hot clean jars leaving 
  1/2 inch headspace.  Wipe jar rims, seal.  Process 10 min 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. 
   
  Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories, 
  1 ++ extra 
   
  Source:  Choice Cooking, Canadian Diabetes Association 1986 Shared but not 
  tested by Elizabeth Rodier Aug 93