Splenda plum conserve

6 1/2 cups

Ingredients

Quantity Ingredient
3 pounds Freestone blue prune plums;
1 medium Lemon;
4 cups Splenda granular;
1 cup Raisins;
1 cup Chopped pecans;

Directions

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 ⅔ 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 ½ 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 6-½ cups.

Origin: Splenda Summer Recipe Booklet Shared by: Sharon Stevens, Aug/94.

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