You could call this fruit spread, jam, fruit preserves, or fruit puree, but we just call it delicious. We use it like one would use jam, as well as to top yogurt, to stir into kefir to sweeten and flavor it, to sweeten fruit salsa, top muesli, or hot cereal.
Quick Blender Fruit Spread
1 lb. fruit, fresh or frozen
1 Tbsp. lime juice
1/2 cup organic, pure maple syrup, or mild tasting honey
Place ingredients in a medium pot.
Bring to a full rolling boil.
Reduce heat to maintain a slow gentle boil, uncovered, for 20 minutes.
Cool and pour into a blender.
Pulse if you like a more chunky texture and puree if you like it smoother.
Cool and store in a covered container in the fridge.
All fruits contain natural pectin, but some fruits contain a higher amount of pectin. So you may find, for example, that peach and apricot jam, as well as apple jelly naturally thicken up better for you.
Pectin is concentrated in the skins and cores of apples. It is also more concentrated in green, small and less ripe apples. You may wish to consider adding 1/2 cup unpeeled, finely grated green apple to your fruit for a total of 1 pound.
Pectin is also high in peaches, apricots and oranges. Again, the skin contains the highest concentration of pectin, so don't take the time to peel them. Just puree fruit in a blender.
You can freeze the fruit spread in portions and thaw it out in the fridge, as needed.
If you would like it even thicker, you can add up to a tablespoon of chia seeds; however, it can become too seedy if you have used berries with seeds. It can also turn a lovely peach, apricot or mango an unappealing shade of grey. You can also cook longer, to reduce it more, for a thicker version.