She has altered my famous Cinnamon Plum Jam, and the results were spectacular. Actually, this combination reminded me of Quince Jam my Mom used to make.
2 Mangos diceds (no skin please)
2 Cups of Plums – pitted, sliced with skins
2 Cups Water
Juice from1 lemon
1 tsp salt
1 tsp Ground Cinnamon
3 Cups Brown Sugar
1 Cup of Splenda
1 pkg of low sugar pectin (the only stuff I use)
Boil plums and mangos in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
Puree in a blender, remove the cinnamon sticks if you can before.
Strain the mixture thru a small wire sieve. The color should be a beautiful amber.
Pour blended fruit back into heavy pot, add pectin and bring to rolling boil for 1 minute.
Add brown sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!
Makes 3 pint jars, or 6 cups of jelly.
The competition around here is getting tough, I better step it up a notch.
About 35 calories per Tablespoon.
If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon