Yield: 1 1/2 pints
Measure | Ingredient |
---|---|
¾ cup | White rasins; |
¼ cup | Bell peppers; chopped fine |
1 cup | White vinegar; |
4 \N | Pears; cored,pared, chopped |
\N \N | Non-nutritive equivalent to 2 cups sugar |
½ teaspoon | Ginger; |
¼ teaspoon | Allspice; |
¼ teaspoon | Cloves; |
¼ teaspoon | Salt; |
Combine all ingredients in large pan; bring to boil. Reduce heat to medium, cook unitl pears are tender and mixture is slighty thick (about an hour). Spoon into three clear ½ pint jares and seal inmediately.
Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING Source: Recipes of Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master.