Abstract: A product is provided that includes total solids of more than 50 percent, in the range of 34 to 50 percent, or in the range of 18 to 34 percent, by weight of the product. In the product, the total solids comprise solids from a particular fruit in an amount greater than 5 percent, or in an amount greater than a higher percentage, by weight of the product. The particular fruit has between 6 and 8 percent solids, between 8 and 10 percent solids, or more than 10 percent solids in a naturally occurring form.

Abstract: A fruit spread is provided that includes first soluble solids from a particular fruit having between 6 and 8 percent of soluble solids in a naturally occurring form, and second soluble solids from a concentrated form of the particular fruit. The first and second soluble solids are more than 7 percent by weight of the fruit spread. The fruit spread may include pectin. The particular fruit may have between 8 and 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread. The particular fruit may have more than 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread.

Abstract: 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.