Yield: 1 1/2 pints
|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|
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.