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.