Sugarless Fig/Pear Preserves
4 cups figs or pears, cooked
2 tbsp lemon juice
1 package (1 3/4 oz.) powdered pectin
8 - 10 packages (1-gram each) of powdered artificial sweetener (or about 2 t. liquid sweetener)
Prepare pears as for canning, precook in water to cover until tender. Hash (a potato masher works well). Put in large pan or kettle, and stir in juice and pectin. Place on high heat and stir constantly, bringing to a full boil that cannot be stirred down. Boil 1 minute. Remove from heat. Add artificial sweetener. Stir for 2 minutes to thoroughly mix. Two or 3 drops red food coloring improves the appearance. The above amounts are good guides, but you may wish to sweeten to taste. Pour into hot sterilized jars or freezer containers and seal. Store in refrigerator or freezer, because without a high concentration of sugar, the jam would spoil at room temperature. The jam could be processed in a hot water-bath at simmering temperature for 15 minutes and should keep for a reasonable length of time in a cool place.