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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