Do the CK fruit icings need to be refrigerated after opening? Also, are they pretty much the same thing as fruit preserves?

From the Baker's Kitchen:

Icing fruits are thick, pasty fruit concentrates that can be added to icings or batters to make them fruity and delicious. They add both flavor and color. Recommended ratio is 1 oz. icing fruit to 2 lbs. of icing or batter. (you can adjust to suit your personal taste)

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Food_Items/Icing_Fruits/icing_fruits.htm

HTH

I still haven't gotten a response as far as if they need to be refrigerated after opening. Even though it didn't say on the jar to refrigerate after opening, I went ahead and put it in the refrigerator to play it safe. Hopefully it'll be fine. After reading the ingredients, it sounds like it's very similar to the jarred fruit preserves. If that's the case, then I'd be better off buying those in the grocery stores and saving money.

The icing fruits are much more concentrated and much less sweet than fruit preserves. The icing fruits are barely wet, so when added to buttercream, they don't thin it out at all.

As I see it, the highly acidic nature of the fruits most likely keeps them safe at room temp, but I, too, put the jars in the fridge after I open them--a small price to pay for added safety.

Rae