//podcastplus.net/feed/food-safety-in-a-minute-wsu-extension~a7dbaa81 Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes. Fri, 18 Sep 2026 02:16:27 +0000 https://feeds.soundcloud.com/stream/2124046035-foodsafetyinaminute-fsm-352-making-safe-and-delicious-reduced-sugar-fruit-spreads.mp3 Transcript[Music]I’m Susie Craig and you’re listening to Food Safety in a Minute.Did you know one-third of our population is at risk of more significant consequences of foodborne illness. This includes those diagnosed with an illness requiring reduction in dietary sugar such as diabetes. The National Center for Home Food Preservation has seven free, online, tested recipes for reduced-sugar fruit spreads. The recipes are evaluated for quality and safety. Reduced-Sugar Fruit Spreads differ from traditional jams and jellies. For instance, gelatin is sometimes used in recipes as a thickening agent. When gelatin is part of the recipe, the fruit spread is cooked, then stored in the refrigerator and used for up to four weeks. Traditional jams and jellies are processed in a water bath canner. From Washington State University Extension, this is Food Safety in a Minute.[Music]ResourcesNational Center for Home Food Preservation. Making Reduced-Sugar Fruit Spreads. https://nchfp.uga.edu/how/make-jam-jelly/reduced-sug... Wed, 27 Aug 2025 14:00:08 +0000 https://feeds.soundcloud.com/stream/2124046035-foodsafetyinaminute-fsm-352-making-safe-and-delicious-reduced-sugar-fruit-spreads.mp3 https://feeds.soundcloud.com/stream/2123963391-foodsafetyinaminute-fsm-351-use-tested-recipes-for-jams-jellies-preserves-marmalades-and-conserves.mp3 Transcript[Music]From Washington State University Extension, I’m Susie Craig.Did you know making jams, jellies, conserves, preserves, and marmalades are one of the easiest ways to get started in home food preservation? The National Center for Home Food Preservation at the University of Georgia has seventy-three tested recipes, online and free. They include reduced sugar recipes. Their recipes taste great while ensuring food safety. Resources include testing pectin, remaking soft jellies, problem solving and practical solutions for improvement in jams and jellies. For instance, if your jams are too soft, the cause may be overcooking fruit to extract juice, making a batch too large or insufficient acid. Faculty experts at the National Center for Home Food Preservation suggest solutions based on food science and food safety.Thanks for listening. This is Food Safety in a Minute. [Music]ResourcesNational Center for Home Food Preservation. Jams and Jellies/Jams and Jellies General Information/Causes and Possible ... 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