Store bought jam is highly overrated. It’s high on sugar, low on real fruit, and never really makes the mark in regard to taste. I like my fruit spread to taste like…fruit. Like this Gluten Free Naked Berry Bread Spread tastes. ;)
And there’s something rather indecent about adding as many cups of sugar as fruit when making homemade confiture. Of course, in jams and jellies, sugar acts as a preservative, so it is necessary when concocting large batches of your favorite bread spread for long-term keeping.
In my case, I can’t promise that I’ll want a particular flavor of jam next week, much less next year, so the preservative action of sugar isn’t winning me over!
So, with that, this “recipe” has the shortest ingredient list of all time. Adapt the idea for your favorite fruit!Use Your Favorite Fruit to Make Naked Berry Bread Spread
- Approximately 5 cups of fresh in-season fruit
- Wash fruit and allow it to air dry. The fruit is best if it's never chilled, so stay away from the fridge.
- In a medium saucepan, cook the fruit over medium-high heat until the juices begin to release and bubble.
- Reduce the heat to medium-low and stir occasionally.
- The volume will reduce as the fruit cooks at a gentle simmer.
- When you occasionally stir the fruit, you will notice it becoming thicker - this is what you want to see.
- When you have a volume reduction of about half, reduce the heat once again (to low), stir, and begin to keep a closer eye on the fruit as it continues to cook.
- When the mixture is reduced by approximately half again, your fruit spread is ready to be removed from the heat and poured into a glass canning jar.
Thought you’d like to know…
- I use a 1-cup capacity jam jar and typically have about 1/4 cup spread left over. That’s what you get to eat if you were a smart cookie and made your favorite bread ahead of time!
- I have stored fruit spreads prepared in this manner for up to 2 weeks in the fridge. They also freeze well in an airtight freezer container for up to 1 month.
- If I freeze fruit spread, it is nearly always destined for ice cream or gluten-free waffles as a topping.
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