the jam...

So referring to a previous post about shoving things in jars, I've been experimenting with jam. I learned that powdered pectin requires an insane amount of sugar to make jam. Even regular recipes require lots of sugar. So I found a new pectin that only requires the sugar you need for sweeting. Uses calcium to activate the pectin. Enter lower sugar jam. Not calling low-sugar because jam is fruit and sugar. With possible blood sugar issues looming on the horizon..this could prove to be a fabulous find.

I haven't actually opened a jar to see how it tastes after the canning process. I probably should do that. Pan scrappings where mighty tasty.