Tart Fruit Spread

A lot of my fruit preserves tend to be quite softly set because I don’t use commercial pectin or a whole lot of sugar, so I thought a recipe for a jamlike preserve that’s thick and easily spread—and not too sweet or too stiffly jelled—would be welcome. Think of this preserve as a tart and only lightly sweetened apple butter that’s a heck of a lot quicker to make. Or an alternative to grape jelly on a peanut butter sandwich.