Splenda Plum Conservediabetic, fruits, jam/jelly 3 lb freestone blue prune plums 1 medium lemon 4 cup splenda granular 1 cup raisins 1 cup chopped pecans 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 |
