MAKING REDUCED-SUGAR FRUIT SPREADS
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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to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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