Splenda plum conserve
Plum Diabetic Conserves
Last updated 6/12/2012 12:54:42 AM. Recipe ID 16670. Report a problem with this recipe.
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
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