Making Reduced-Sugar Fruit Spreads

---------- Recipe via Meal-Master (tm) v8.02

Title: Making Reduced-Sugar Fruit Spreads
Categories: Canning, Preserves, Fruits
Yield: 1 text


A variety of fruit spreads may be made that are taseful, yet lower in
sugars and calories than regular jams and jellies. The following are
recipes for reduced-sugar fruit spreads. Gelatin may be used as a
thickening agent, as indicated in two of the following recipes. Sweet
fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
used to provide the sweet flavor of the fruit spreads. When gelatin is
used in the recipe, the jars of spread should not be processed. They
should be refrigerated and used within 4 weeks.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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