Uncooked Spreads

Spreads are less sweet than jams and they hold more of the delicate fresh fruit taste and aroma. You add more pectin but since it controls the consistency, you can use a little less of it if you prefer thinner spreads, more if you like thicker spreads. Make up a test batch to determine if you wish to use more or less pectin. Add light corn syrup to reduce the formation of sugar crystals during storage.

The best way to make the fruit purée is to use a food mill, an electric mixer with a 1-qt. bowl, or a blender. Or you can mash the fruit very fine.