Title: Splenda plum conserve
 Categories: Diabetic, Jam/jelly, Fruits
      Yield: 6 1/2 cups
 
      3 lb Freestone blue prune plums;
      1 md Lemon;
      4 c  Splenda granular;
      1 c  Raisins;
      1 c  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