FSM 352: Making Safe and Delicious Reduced-Sugar Fruit Spreads

Transcript [Music] I’m Susie Craig and you’re listening to Food Safety in a Minute. Did you know one-third of our population is at risk of more significant consequences of foodborne illness. This includes those diagnosed with an illness requiring reduction in dietary sugar such as diabetes. The National Center for Home Food Preservation has seven free, online, tested recipes for reduced-sugar fruit spreads. The recipes are evaluated for quality and safety. Reduced-Sugar Fruit Spreads differ from traditional jams and jellies. For instance, gelatin is sometimes used in recipes as a thickening agent. When gelatin is part of the recipe, the fruit spread is cooked, then stored in the refrigerator and used for up to four weeks. Traditional jams and jellies are processed in a water bath canner. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources National Center for Home Food Preservation. Making Reduced-Sugar Fruit Spreads. https://nchfp.uga.edu/how/make-jam-jelly/reduced-sugar-recipes/making-reduced-sugar-fruit-spreads/. Accessed online 6/29/25.