A method of making a fruit spread is provided that includes adding a first
quantity of a particular fruit to a vessel, and adding a second quantity
of concentrated juice of the particular fruit to the vessel. The method
also includes adding a third quantity of another sweetener to the vessel
to form a combination with the first and second quantities, and removing
at least some of the water from the combination. A fruit spread made by
the method is provided. A fruit spread is provided that includes first
soluble solids from a particular fruit and second soluble solids a
concentrated juice of the particular fruit. In the fruit spread, the
first and second soluble solids represent between 5 and 99 percent by
weight of an initial total soluble solids of the fruit spread.