Title: Splenda Plum Conserve
Categories: Diabetic Jam Fruit
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 by: Sharon Stevens, Aug/94. MMMM

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