Ingredients

• 4 Cups of Plums – pitted, sliced with skins
• 2 Cups White Wine or Water
• Juice from one orange and 1 lemon
• 8 Cinnamon Sticks
• 1 tsp salt
• 1 tsp Ground Cinnamon
• 4 Cups Sugar
• 1 Cup of Splenda
• 1 pkg of low sugar pectin (the only stuff I use)

Instructions

1. Boil plums in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
2. Puree in a blender, remove the cinnamon sticks if you can before.
3. Strain the mixture thru a small wire sieve. The color should be beautiful.
4. Pour blended plums back into your heavy pot, add pectin and bring to rolling boil for 1 minute.
5. Add sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!
6. Add a fresh whole cinnamon stick to the jar and pour in the jelly to 1/2 inch from the top. Process in a water bath for 5 minutes.

Makes 3 pint jars, or 6 cups of jelly.

Notes

About 35 calories per Tablespoon. If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon.