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Making Jams and Jellies

Making Reduced-Sugar Fruit Spreads

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.


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed March 2017.

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