Making honey fruit spreads

摘要

A number of years ago (in the late 60s) we were sitting around discussing what could be done to raise the per capita consumption of honey in the United States. The conclusions we came to were very similar to those of many others over the years. The uninformed consumer's three major objections to honey were 1) Honey is too sweet; 2) Honey is messy to use; and 31 Honey lacks flavor variety. These objections have developed in this country because our average consumer seldom has the opportunity of sampling honey from various nectar sources other than clover and alfalfa, and also never has been exposed to finely crystallized honey. During our discussions, we came up with the idea of incorporating dried fruit with finely crystallized honey in order to overcome these objections. We ruled out the use of fresh fruits because their high moisture content would tend to raise that of the honey used above the 18.6 percent moisture level with the resultant product then being likely to ferment.