Making Jam with Less Sugar

Thought I'd share this info about a pectin product that is available that will allow you to make your jams and jellies with far less sugar than usual; you can even use sugar substitutes or no sugar at all.

It's called Pomona's Universal Pectin and you can get it at Canning Pantry. A 1 ounce package will allow you to make 2-4 recipes using 4-6 cups of fruit per recipe.

It uses the peel and pulp of lemons, limes and grapefruits as the pectin source in combination with monocalcium phosphate to help your jams/jellies set. You can read more at the links above.

I'll be making some strawberry jam using some the first of next week - the strawberry jam a friend of mine made using this pectin was absolutely delicious - you could taste the strawberries without being overwhelmed by sugar!

Thought this might be helpful since the prices of sugar are supposed to increase; also because it will help you perhaps not have to store quite as much sugar. The Pomona's Pectin is supposed to have an indefinite shelf life.