Sugar Free Pear Butterdiabetic, fruits, jam/jelly 4 quart water 1/2 cup lemon juice; divided 4 lb firm ripe pears; (about 10 large) 2/3 cup white grape juice 2 teaspoon ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon ground allspice 8 12 packets sugar substitute In a kettle, combine water and 1/4 cup lemon juice. Peel, core and quarter the pears, placing them in lemon juice mixture to retard browing until all have been peeled. Drain liquid in kettle. Add grape juice and remaining lemon juice; bring to a boil. Reduce heat to medium;cook until pears are soft,about 20@minutes, stirring occasionally. Cool. Press through a sieve or food mill, or process in a blender until smooth. Return puree to kettle. Add spices;cook and stir until very thick;20-35 minutes. Remove from heat; stir in sweetener. Adjust sweetner to taste. Pour into jars or plastic containers. Refrigerate up to 3 weeks. ( For longer storage time pour hot into hot jars, leaving 1/4 in. headspace. Process in a boiling ~water bath for 10 minutes. Use within 3 weeks of opening) Yield: 4 cups Diabetic Exchanges: One 1-tablespoon serving equals 1/2 fruit; also 26 calories, 1 mg. sodium,0 cholesterol,7gm. carbohydrate,trace protein, trace fat. Source: Country Woman Magazine Aug/Sept. issue 1994. Shared by Cindy Clifton |
