When it comes to things you can do with spreadable fruit one of my favorites is to bake with it. I’ve made filled breads and cookies since I was just a little girl and one of the rules way back then was to ALWAYS line the pan with tin foil. And be really careful when you took the roll and the tin foil off the pan because you ran the risk of leaking cooked jam onto the cookie sheet where it would harden into something resembling fast set concrete. I think part of my vast HATRED for doing dishes comes from the hours trying to scrape pans down. Part of the reason for this instant adhesion comes from the properties of pectin and sugar and how pectin jams turn to liquid and fuse to a pan when they’re heated. Enter Cornaby’s Spreadable Fruits. These aren’t jams…they don’t have enough sugar to be labeled jams, but they are a lovely thick spreadable fruit. They are also a lovely thick starch based spreadable fruit. This means that they hold up much better to high temperatures and do not become a runny sweet glue. No longer do I have to fight with tin foil or scrubbing brushes. I fill sweetrolls and cookies with haphazard abandon and yummy results. At least that’s what my husband and children tell me.