Serves: 2
Total Calories: 13
* "Recycle pretty or unusual jars for giving these fruit spreads. Cover lids with squares of a favorite fabric or use beautiful pieces of handmade paper tie with ribbon, silk cord, or raffia. Add decorative labels." In a large saucepan over medium heat, bring fruit to a boil. Reduce heat to low and simmer 35 minutes or until fruit is reduced to 2 cups, stirring occasionally.
In a small bowl, mix gelatin with vanilla and 2 tablespoons of the hot fruit, stirring until gelatin is dissolved. Stir into remaining fruit, mixing well. Stir in sweetener to taste. Cover and refrigerate at least 4 hours before using.
Store in the refrigerator and use within 2 weeks.
Variations
Strawberry-Rhubarb Spread: Use 4 cups frozen strawberries and 2 cups frozen sliced rhubarb.
Blueberry-Orange Spread: Use 6 cups frozen blueberries and stir in 1 teaspoon grated orange peel with sweetener.
Spiced Peach Spread: Use 6 cups frozen peaches and stir in 1/2 teaspoon pumpkin pie or apple pie spice with sweetener.
This Sugarless Fruit Spreads recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
