Michigan State University Extension
Preserving Food Safely - 01600896
10/13/97

MAKING REDUCED-SUGAR FRUIT SPREADS

     A  variety  of  fruit  spreads may  be  made  that  are
tasteful, yet lower in sugars and calories than regular jams
and jellies.  Gelatin may be used as a thickening agent,  as
indicated  in two recipes in the data base.   Sweet  fruits,
apple juice, spices  and/or liquid aspartame (a  low-calorie
nutritive 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.   Use  the  keyword
SPREADS to obtain directions for making spreads.            

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