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 2009.
Reviewed November 2009.
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