Recipe: Strawberry Fruit Spread with Variations (low sugar)

STRAWBERRY FRUIT SPREAD

Tasty, small batch fresh fruit spreads require only a small amount of sugar, very short cooking time and no added pectin. They will keep in the refrigerator for about a month."

1 envelope unflavored gelatin*
1/3 cup cold water
3 cups sliced strawberries (OR 2 1/2 cups mashed strawberries)**
2 tablespoons granulated sugar
4 teaspoons lemon juice
1 teaspoon grated lemon rind

In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved.

Add strawberries, sugar, lemon juice and rind. Bring to boil. Cover and cook for 5 minutes or until fruit is tender; stir occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set.

Store in refrigerator for up to a month or for 1 year in freezer.

*The amount of gelatin is sufficient to set 2 cups of liquid. If desired, smaller amounts of jam may be prepared using less gelatin.

**When fresh fruits are not available, these spreads may be made using unsweetened frozen fruits. Measure fruit while still slightly frozen. Each pouch of unflavored gelatin contains 1 tablespoon.

Servings: 32, each serving is 1 Tbsp.
Per serving: 18 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

FRUIT SPREAD VARIATIONS:
(Cooking times may differ with each fruit)

RASPBERRY:
Replace strawberries with 3 cups slightly crushed raspberries and lemon rind with orange rind.

PEACH AND PEAR:
Replace strawberries with 2 cups peeled and sliced peaches and 1 cup chopped pears, and lemon rind with 1/2 teaspoon ground nutmeg.

BLUEBERRY:
Replace strawberries with 3 cups lightly crushed fresh or frozen blueberries and add 1/2 teaspoon ground ginger.

Source: Choice Menus by Marjorie Hollands and Margaret Howard