I would like to make a fruit butter for my type II diabetic mother for
Christmas (and any other time she fancies it...) I'm wondering if anyone
has a recipe for, say, a gingered pear butter using Splenda, or some other
type of fruit butter? Can the Splenda just be substituted 1:1? I will
want to BWB these, if possible. The only preserving I've done in the past
is standard jams, nothing else.

TammyM
Clueless in Sacramento

tdmcniff at ucdavis dot edu