Naturally Sweet Food In Jars – a Review and a Recipe

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We’ve been looking forward to Marisa McClellan’s latest creation; Naturally Sweet Food in Jars; for quite some time and are thrilled to have added it to our Preserving Library along with the original Food in Jars and Preserving by the Pint.Naturally Sweet Food in Jars cover low res

Marisa McClellan author photo low resMarisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. In addition to her books, she has written for publications like Vegetarian Times, USA Today, Parents Magazine, The Sweethome, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters.

Marisa also co-hosts a podcast dedicated living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

While this book is certainly easy on the eyes and could make a lovely addition to your countertop or coffee table, we’re pretty sure that it will quickly be given lots of love, complete with dog-eared favorites, post-it-notes, penciled-in batch conversions, and perhaps some sticky spots.Naturally Sweet Food in Jars Contents

It is packed with recipes that do not include refined sugar – which is a big deal if you love preserves, but wish to reduce or remove sugar from your diet. The book is organized by sweetener/sugar alternatives. Many of her jam recipes utilize Pomona’s Pectin – which is the perfect choice when adjusting the amount or the source of sweetness. The book is ideal for those who prefer to sweeten their foods with naturally occurring sugars from fruit juices or date paste, rather than refined or processed sweeteners, all without compromising taste or safe canning practices.

Marisa also shares some of her favorite recipes that are not preserves, but one which put preserves into action, like this Maple Applesauce Cake. Not-for-Preserving Recipes Font

The book also includes some fun condiment staples, such as Sriracha-Style Hot Sauce with honey, Date Pancake Syrup with maple, Cantaloupe-Basil Jam and Marinated Multicolored Peppers with agave, and Fennel and Parsley Relish with fruit juice.

Our local orchard, Kauffman’s Fruit Farm was running some great prices on apples earlier this month, so taking a strong cue from my kids’ taste buds, I landed on Marisa’s Chunky Spiced Applesauce as our feature recipe.  Chunky Spiced Applesauce Food in Jars Book

Chunky Spiced Applesauce

“Recipe reprinted with permission from Naturally Sweet Food in Jars © 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group.”

In the fall apples are cheap and abundant. Making applesauce is a great way to preserve some of that bounty. I sweeten mine with a splash of apple juice concentrate because it lends sweetness without making the sauce cloying. If you’re working with really sweet apples, you can skip the added concentrate entirely and can this sauce without so much as a drop of extra sweetener.EDITOrchard Road Ball Collection Elite Jar Applesauce

Makes 4 (pint/500 ml) jars

  • 5 pounds/2.3 kg apples
  • 1/2 cup/118 ml apple juice or cider
  • 2 pieces star anise
  • 2 cinnamon sticks
  • 1 teaspoon grated nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup/118 ml apple juice concentrate

Prepare a boiling water bath and 4 pint/500 ml jars.

Peel and chop the apples. Put them into a large, non-reactive pot with the apple cider, star anise, and cinnamon sticks and cover. Set the pot on the stove over medium-high heat and bring to a low simmer. Let the apples cook for approximately 15 to 20 minutes, stirring occasionally, until the fruit is soft enough to crush with the back of a wooden spoon.  Apples Cinnamon Star Anise Fillmore Container

Remove the star anise pieces and the cinnamon sticks. Using a potato masher, work the cooked apples into a chunky puree (if you prefer a smoother sauce, feel free to use an immersion blender instead). Add the nutmeg and cloves and mash some more. Taste and add the apple cider concentrate a few tablespoons at a time, until the sauce has reached your preferred level of sweetness.Smashing the Apples

Spoon the applesauce into the prepared jars, leaving 1/2 inch/12 mm of headspace. Use a chopstick to ease out any trapped air pockets and add more sauce to return the headspace to the proper levels, if necessary. Wipe the rims, apply the lids and rings, and process in a boiling water canner for 15 minutes.

TIP – if you have a tea ball, or a small swatch of cheese cloth, I’d recommend putting your star anise in it to contain those little seeds if they get dislodged at some point. It’s much easier to simply pull that and your cinnamon stick out that way instead of fishing around for pieces.

We canned the first batch – even canned some in our new adorable Ball 8oz Collection Elite Jam Jars to send along in their lunches. We are giving away a few cases of these over on Marisa’s blog! Enter here. Fruited Ball Collection Elite Jam Jar Applesauce

Later that week, we actually made another batch for dessert! We enjoyed it warm – right off of the stove – and it quickly disappeared into hungry bellies! The flavor combinations and its chunky nature is reminiscent of stewed apples…delish!

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266 Comments

  1. Posted March 22, 2016 at 9:21 am | Permalink

    I’d love to cut the sugar in my fruit syrups!

  2. Lissa R.
    Posted March 22, 2016 at 9:31 am | Permalink

    I like to reduce the sugar in ALL of my fruit preserves! I am always testing how low can we go.

  3. Christine H
    Posted March 22, 2016 at 9:35 am | Permalink

    Strawberry jam!

  4. Sara Kirk
    Posted March 22, 2016 at 9:38 am | Permalink

    We make shrubs in the summer, and I’d love to learn how to make them with less white sugar!

  5. Donna Starwalt
    Posted March 22, 2016 at 9:51 am | Permalink

    I was so excited when I made my cranberry orange sauce for the holidays. Delicious. I normally just can up everything I can get ahold of out of my garden.

  6. Kel
    Posted March 22, 2016 at 10:07 am | Permalink

    Hi – I would love to know how to make raspberry jam without any sugar… thanks!

  7. Posted March 22, 2016 at 10:08 am | Permalink

    I’d love to figure out how to decrease the sugar in my husband’s grandmother’s refrigerator pickles.

  8. Cyndi
    Posted March 22, 2016 at 10:28 am | Permalink

    I have tons of OLD canning cookbooks with recipes I would love to try to adapt to low/natural sugar versions!

  9. Katie
    Posted March 22, 2016 at 10:34 am | Permalink

    I love using natural sweeteners in canning, and am asking for this for Mother’s Day!

  10. shell
    Posted March 22, 2016 at 10:37 am | Permalink

    Love the book

  11. DB
    Posted March 22, 2016 at 10:38 am | Permalink

    A nice apple vanilla jam would be great for this fall. Or maybe an apple jam sweetened with real maple syrup?

  12. Posted March 22, 2016 at 10:44 am | Permalink

    I’d love to reduce the sugar in my tomato jam recipe. I use it as a sub for ketchup because the flavor is more sophisticated but there still so much sugar in it.

    KK @ http://www.preppypinkcrocodile.com

  13. Posted March 22, 2016 at 10:44 am | Permalink

    I would love to be able to reduce the sugar content of everything I preserve, without resorting to chemicals

  14. GinaG
    Posted March 22, 2016 at 11:00 am | Permalink

    My basil peach jam

  15. Sami
    Posted March 22, 2016 at 11:02 am | Permalink

    I’d love to make marmalade without all of that sugar – don’t know if this is possible or not.

  16. Posted March 22, 2016 at 11:13 am | Permalink

    I already tend to make preserves with low sugar pectin, but would love to learn how to use Pomona’s Pectin in recipes!

  17. Posted March 22, 2016 at 11:30 am | Permalink

    I’m always wanting to reduce the sugar in everything we eat — jam seems to be the next item on the list!

  18. Posted March 22, 2016 at 11:37 am | Permalink

    Thanks for hosting this giveaway! Those orchard road jars are so clean and inviting. I’ve been wanting to try them!

  19. Adrienne C Bruno
    Posted March 22, 2016 at 11:58 am | Permalink

    Tomato jam! I’d like to make it with less or more natural sugar.

  20. Angela
    Posted March 22, 2016 at 12:03 pm | Permalink

    I’m always looking for ways to cut down on sugar. Can’t wait to get my hands on this book!

  21. Megan
    Posted March 22, 2016 at 12:21 pm | Permalink

    My Grandmother made the BEST Bread and Butter Pickles, but there’s so much sugar in them! I’d love to find a way to reduce or replace the sugar in this recipe, without drastically altering the taste.

  22. Posted March 22, 2016 at 12:37 pm | Permalink

    I’ve played a little bit with lower-sugar peach butter to use in savory applications. Would love to find an alternative to refined (granulated) sugar to give the peaches a sweetness bump without moving into the truly sweet!

  23. Sandy Rees
    Posted March 22, 2016 at 12:37 pm | Permalink

    I would like to reduce the sugar in all recipes. I’m currently working with using honey, molasses and maple syrup in my recipes.

  24. Joanna F
    Posted March 22, 2016 at 12:52 pm | Permalink

    I’m always looking for not-too-sweet canned pie filling recipes! I’m looking forward to trying this applesauce.

  25. Posted March 22, 2016 at 1:16 pm | Permalink

    Big fan of Food In Jars and am excited about this new book. Thanks for a wonderful giveaway!

  26. Rebecca S.
    Posted March 22, 2016 at 1:18 pm | Permalink

    I love jam but rarely buy it because of concerns about how much sugar is in it. I’d love to explore alternative recipes!

  27. Savannagal
    Posted March 22, 2016 at 1:30 pm | Permalink

    I’ve only ever canned hot peppers and dilly beans. I’m going to try making some preserves this summer and they will be full-on sugar bomb.

  28. Terri
    Posted March 22, 2016 at 1:36 pm | Permalink

    I can’t wait to try the dried fig recipe from Marissa’s new book.

  29. Cindy
    Posted March 22, 2016 at 2:23 pm | Permalink

    We love Chutneys of all kinds, and all of the recipes I have contain a fair amount of sugar. Love to reduce that.

  30. Sara
    Posted March 22, 2016 at 2:30 pm | Permalink

    I am always looking for ways to reduce sugar in my family’s foods.

  31. Karina Seppi
    Posted March 22, 2016 at 2:32 pm | Permalink

    I think it would be interesting to try out some jams and jelly! It is always a concern of mine to have so much sugar in my perserves!

  32. Cheryl
    Posted March 22, 2016 at 2:59 pm | Permalink

    I’m diabetic and would like to reduce the amount of sugar used in preserves, jams, and jellies.

  33. Mary Dale-Bannister
    Posted March 22, 2016 at 3:03 pm | Permalink

    I would love to make an apple butter with less sugar.

  34. Megan Z.
    Posted March 22, 2016 at 3:12 pm | Permalink

    I love pickled asparagus and pickled garlic. I have a few blueberry and blackberry bushes so am interested in learning how to make jams without white sugar.

  35. Wendy Posson
    Posted March 22, 2016 at 3:25 pm | Permalink

    I’m working on reducing the sugar – from whatever source – in most of my recipes. I’ve got a dark-berry jam that uses about 1/3 the sugar of most recipes I see, and we pretty much can’t get enough of it in our house.

  36. Fran Puckett
    Posted March 22, 2016 at 4:01 pm | Permalink

    I’d love to win this!

  37. Posted March 22, 2016 at 4:10 pm | Permalink

    My family loves jelly, and I’d love to reduce the sugar the various types that I preserve each summer.

  38. Kathi L.
    Posted March 22, 2016 at 4:14 pm | Permalink

    I don’t have any one recipe that I want to reduce sugar in. Any way to reduce refined sugars is a benefit in my book.

  39. Amy Z.
    Posted March 22, 2016 at 4:47 pm | Permalink

    I would love to reduce the sugar in my red pepper jelly.

  40. Heather
    Posted March 22, 2016 at 5:05 pm | Permalink

    I love Marisa’s blog and recipes, and I’m always trying to cut back on the sugar in my jams – it’s one of the main reasons I make my own. besides the fact that it’s just fun 🙂

  41. Karen Wood
    Posted March 22, 2016 at 5:09 pm | Permalink

    I’d like to reduce the sugar in all of the berry preserves. Strawberry, blueberry, boysenberry, and raspberry.

  42. Helaine
    Posted March 22, 2016 at 5:43 pm | Permalink

    I make a lot of jams and jellies and would love to reduce the amount of sugar that we use.

  43. Cora Burke
    Posted March 22, 2016 at 5:43 pm | Permalink

    I’m experimenting with a lot of alternative sweeteners. Always looking for new ideas! Thanks for the opportunity!

  44. Elizabeth
    Posted March 22, 2016 at 5:49 pm | Permalink

    I love preserving with less sugar! And, in my household, applesauce never gets extra sugar. Yay!

  45. Melissa
    Posted March 22, 2016 at 5:52 pm | Permalink

    I’d like to reduce the sugar in my blackberry jam, without losing any flavor.

  46. Erin
    Posted March 22, 2016 at 6:10 pm | Permalink

    I am always on the lookout for healthy recipes!

  47. Lynn
    Posted March 22, 2016 at 6:45 pm | Permalink

    Catsup! I keep an eye out, but so far I haven’t found a good combo of less sugar and great taste.

  48. Gayle Erwin
    Posted March 22, 2016 at 6:54 pm | Permalink

    I would love a reduced sugar rhubarb chutney

  49. Posted March 22, 2016 at 7:34 pm | Permalink

    hmmmm….gotta go with needing more recipes with less sugar for grapes!

  50. Larissa
    Posted March 22, 2016 at 7:49 pm | Permalink

    I’d like to replace the sugar in some of my jams.

  51. Laura W
    Posted March 22, 2016 at 8:51 pm | Permalink

    Most chutney recipes–I feel like the sugar gets in the way of the flavors.

  52. Robin
    Posted March 22, 2016 at 9:42 pm | Permalink

    I’d like to figure out how to cut the sugar in fig jam.

  53. Posted March 22, 2016 at 10:06 pm | Permalink

    I’d love to cut the sugar in my blackberry jam.

  54. Cindy
    Posted March 22, 2016 at 10:11 pm | Permalink

    All of my recipes have too much sugar. Maybe need some that use agave?

  55. Mary Fortuner
    Posted March 22, 2016 at 10:22 pm | Permalink

    My favorite preserve of 2015 was low sugar plum jam–easy to do because of all the natural pectin and sweetness in my homegrown plums.

  56. Posted March 22, 2016 at 11:04 pm | Permalink

    Yes! I would love to cut the sugar in my fig preserves.

  57. Mary Laiuppa
    Posted March 22, 2016 at 11:28 pm | Permalink

    I am commencing to get into shrubs to both reduce purchased fruit drinks and increase my intake of vinegar.

    I’m making more and more from scratch to reduce the sugar found in pre-processed foods.

  58. Rachel Gray
    Posted March 22, 2016 at 11:29 pm | Permalink

    Would love to win these!

  59. Earlene Boyd
    Posted March 23, 2016 at 1:04 am | Permalink

    I have loved using the Pomona’s Pectin, since I now can use less sugar in my jams. I’d still like to reduce the sugar in my Apple Butter.

  60. Beth C.
    Posted March 23, 2016 at 1:11 am | Permalink

    Jams! I would love to learn to comfortably sub other things besides white sugar.

  61. yi ying
    Posted March 23, 2016 at 2:22 am | Permalink

    I would like to make a tomato jam with less sugar!

  62. Chrissy
    Posted March 23, 2016 at 2:28 am | Permalink

    Would like to reduce the sugar in grape jam or butter.

  63. Lori
    Posted March 23, 2016 at 5:37 am | Permalink

    Spiced apple half-moons! Perfect and better than any store bought apple spice rings.

  64. ColleenB.~Texas
    Posted March 23, 2016 at 5:56 am | Permalink

    Love your jars and sure hope I win so that I can use them jars for making homemade extracts in.
    Nope. Not me looking for ways to cut back on sugar
    Thank you for this wonderful giveaway opportunity

  65. Nancy A.
    Posted March 23, 2016 at 5:57 am | Permalink

    I haven’t tried canning, yet. I have been wanting to make jelly for the family, we go through a lot of that. They would love fresh jam or jelly. Yes, I am worried about all the sugar and that is one reason I haven’t made any. Would love to know how to get good jam without so much sugar!

    • Posted March 23, 2016 at 7:47 am | Permalink

      That’s why we love Pomona’s Pectin so much! Unlike other pectin, Pomona’s doesn’t rely on sugar for the set. This allows you to reduce the sugar to your taste, or use alternatives like honey, fruit juices, and others mentioned in Marisa’s book. We have quite a few recipes that use Pomona’s on our blog if you’re curious.

  66. katklaw777
    Posted March 23, 2016 at 6:01 am | Permalink

    I’d like to reduce the sugar in my gooseberry jelly…they are sooooooo tart, so it is very hard!

  67. Andrea
    Posted March 23, 2016 at 6:17 am | Permalink

    I try to cut sugar out of everything, but for preserving its good to have some expert advice!

  68. Barbara
    Posted March 23, 2016 at 6:28 am | Permalink

    Canned peaches.

  69. Mary Ann Harville
    Posted March 23, 2016 at 6:36 am | Permalink

    Looking for a recipe for blackberry preserves that uses less sweetners.

  70. EILEEN
    Posted March 23, 2016 at 6:43 am | Permalink

    I would, like most here, love to reduce the sugar in my jam recipes without sacrificing safety and glavor. My favorite jam this past season was plum,made with fruit offered from my neighbors tree. We made several batches, and after each batch, went and picked more fruit for the next one. It was grrat!

  71. RENEE
    Posted March 23, 2016 at 7:04 am | Permalink

    I try to make most preserves at least low sugar, my favorite is Raspberry Rhubarb

  72. C.
    Posted March 23, 2016 at 7:16 am | Permalink

    would love to try the recipes

  73. stacie meiers
    Posted March 23, 2016 at 7:26 am | Permalink

    My favorite thing that I canned this year was Old Bay Dill Pickles. They were amazing!!!!

  74. Christine
    Posted March 23, 2016 at 7:29 am | Permalink

    I would love to make my peach jam with less sugar.

  75. Anna Jones
    Posted March 23, 2016 at 7:40 am | Permalink

    I’d love to reduce the sugar in my barbecue sauce!

  76. Susan
    Posted March 23, 2016 at 7:56 am | Permalink

    My favorite ‘jam’ I made last summer, which wasn’t really a jam, was Mango Chutney. It came out fantastic! We use it with pork, and I like it on biscuits. I canned 10 half pint jars.

  77. Heather
    Posted March 23, 2016 at 8:00 am | Permalink

    All jam recipes 🙂

  78. Rebecca Corey
    Posted March 23, 2016 at 8:02 am | Permalink

    Last summer’s blackberries need a pretty new home in these jars!

  79. Tammy B.
    Posted March 23, 2016 at 8:03 am | Permalink

    I’m already cutting the sugar in my jams and have been doing so for years. Always looking for ways to reduce sugar.

  80. Brenda
    Posted March 23, 2016 at 8:09 am | Permalink

    I have been working on slowly reducing sugar in my life for over a year, making great progress and this looks like the perfect next step!

  81. Joann
    Posted March 23, 2016 at 8:12 am | Permalink

    I would love to reduce the sugar in my spaghetti sauce!

  82. Posted March 23, 2016 at 8:19 am | Permalink

    my husband’s favorite blackberry jelly!

  83. Emily
    Posted March 23, 2016 at 8:20 am | Permalink

    I would love to learn to can my jams with less sugar for my kids. I already use the low sugar pectin, but I think this might be the year I need to learn more about Pomona’s Pectin. Marisa’s book is just the way to show me!

    • Posted March 23, 2016 at 8:54 am | Permalink

      Wonderful! Yes Emily, Pomona’s Pectin really does open doors for flavor without the sugar. 🙂 My kids have actually told my they like it better because they can taste the fruit more.

  84. Stephanie T
    Posted March 23, 2016 at 8:20 am | Permalink

    This is a great giveaway. I’ve loved Marisa’s books so far; can’t wait to read this one.

  85. Jo-Ann
    Posted March 23, 2016 at 8:30 am | Permalink

    Iive been using a lot of agave & honey in my jams lately & would love to try more.

  86. Shelley Pierce
    Posted March 23, 2016 at 8:32 am | Permalink

    My favorite item to can is my tomatillo salsa! Thanks!

  87. Patrice
    Posted March 23, 2016 at 8:33 am | Permalink

    I’m going to try the chunky spiced applesauce soon! Sounds yummy!

  88. Jill
    Posted March 23, 2016 at 8:42 am | Permalink

    Peach Butter!

  89. Chris K
    Posted March 23, 2016 at 8:57 am | Permalink

    Always looking for ways to cut sugar. Hoping to can more this year!

  90. Natalie S
    Posted March 23, 2016 at 9:00 am | Permalink

    I would love to reduce the sugar in my strawberry jam.

  91. Jacqueline Elmore
    Posted March 23, 2016 at 9:14 am | Permalink

    Love this site

  92. beth
    Posted March 23, 2016 at 9:26 am | Permalink

    love marisa’s books – they’re a staple in my kitchen. looking forward to the upcoming canning season, and trying out her new recipes!

  93. Mary
    Posted March 23, 2016 at 9:27 am | Permalink

    I’d love to try the recipes. Less sugar would be awesome!

  94. Tea Howard
    Posted March 23, 2016 at 9:36 am | Permalink

    I would like to learn to make mint jelly, sugar free or low sugar.

  95. Cindy R
    Posted March 23, 2016 at 9:36 am | Permalink

    I would love to reduce the sugar in my cranberry walnut preserves.

  96. Nancy herron
    Posted March 23, 2016 at 9:43 am | Permalink

    Less sugar in my applesauce would be great.

  97. Jonquil
    Posted March 23, 2016 at 9:45 am | Permalink

    Cherry pie filling, apple pie filling, & grapefruit jam are the first three I’d like to reduce or eliminate sugar in.

  98. Susan
    Posted March 23, 2016 at 9:48 am | Permalink

    It’s time to try something a little different.

  99. Lisa from Iroquois
    Posted March 23, 2016 at 10:08 am | Permalink

    Maple syrup season is just starting here and every year I think … if I had more recipes that used maple syrup instead of sugar I would tap more trees. If I won this bundle of goodies, just imagine what fun I could have, and share with my friends.

    • Posted March 23, 2016 at 10:48 am | Permalink

      Yes, Lisa! We’ve made several using maple syrup and it results in some amazing preserves!Lucky you, with the trees to tap!!! 🙂

  100. Nancy
    Posted March 23, 2016 at 10:16 am | Permalink

    The blueberry lime jam is the best!

  101. Posted March 23, 2016 at 10:26 am | Permalink

    I also have been waiting for this new canning cookbook! I am very interested in preserving with less sugar. Yes, it’s about using less refined sugar, but I want options for having the fruit flavors shine without being overshadowed by too much sweetness.

  102. Jessica E
    Posted March 23, 2016 at 10:26 am | Permalink

    Apple (and other) pie filling(s)!

  103. Cathy F
    Posted March 23, 2016 at 10:32 am | Permalink

    Favorites are Marisa’s Cantaloupe jam with lots of vanilla bean, and tomato jam, of course!!!

  104. Katherine Herbison
    Posted March 23, 2016 at 10:38 am | Permalink

    Orange marmalade I know why so much sugar is needed but I’d still like to use less somehow.

  105. Sue D
    Posted March 23, 2016 at 10:43 am | Permalink

    I would like to reduce the sugar in my strawberry jam recipe.

  106. Nell Owens
    Posted March 23, 2016 at 10:43 am | Permalink

    Blackberry Jelly for my husband because he is diabetic!

  107. Janet Mack
    Posted March 23, 2016 at 11:00 am | Permalink

    I would like to reduce the sugar in all my jelly recipes. I am excited about Marisa’s new book.

  108. Cindy
    Posted March 23, 2016 at 11:04 am | Permalink

    I just retired and look forward to having more time in the garden and preserving!

  109. Heather HS
    Posted March 23, 2016 at 11:06 am | Permalink

    I love Melissa’s Canteloupe Vanilla jam… but it was TOO sweet for us.

  110. Kris
    Posted March 23, 2016 at 11:07 am | Permalink

    Is it possible to make a marmalade with less sugar?

    • Posted March 23, 2016 at 11:30 am | Permalink

      Yes, Kris. There are suggestions for adjusting sugar and for using honey instead of sugar included in the pamphlet in each pack of Pomona’s Pectin. There’s also a recipe in Marisa’s book (Naturally Sweet Food in Jars) that used Agave Nectar instead of sugar.

  111. Jennifer
    Posted March 23, 2016 at 11:14 am | Permalink

    I want to make a lower sugar cranberry sauce. My current recipe call for nearly equal parts sugar and berries, and they have so much pectin it doesn’t seem necessary

  112. Brenda
    Posted March 23, 2016 at 11:31 am | Permalink

    Blueberry jam. Love the taste of pure blueberry (PBJ sandwiches and it makes a lovely almond crostata) but don’t want the sugar to overpower the richness of the berry. Less sugar is always a good idea.

  113. Posted March 23, 2016 at 11:37 am | Permalink

    I would love to reduce the sugar in any of my jam recipes.

  114. mark
    Posted March 23, 2016 at 11:39 am | Permalink

    I would make applesauce with less sugar

  115. Posted March 23, 2016 at 11:51 am | Permalink

    I’ve been trying to reduce the sugar in my preserves, so far it’s been hit or miss.

  116. Handful
    Posted March 23, 2016 at 12:44 pm | Permalink

    I’d love to have some lower sugar options.

  117. Lisa
    Posted March 23, 2016 at 12:48 pm | Permalink

    With myself and both parents being diabetic I’m always looking at reducing sugar in our recipies. Since none of us can use the artificial sweeteners I us low or no sugar in our jams and jellies.

  118. Gina
    Posted March 23, 2016 at 12:49 pm | Permalink

    I used a combo of sugars: white, coconut and dehydrated honey/sucanat for one batch of black raspberry jam, but couldn’t remember the ratios for my next batch (I’m good like that!). Used just honey on one batch of red raspberry. And no pectin. I think the less the sugar, the more you can taste the richness of the berries. The red raspberries are definitely more tart naturally. My husband likes jam a little more tart than sweet, but next Summer I’m going to go a little sweeter for some batches for the other people who’ll I’ll share them with! Tart goes really nicely with some sharp cheese tho!

    • Posted March 23, 2016 at 1:00 pm | Permalink

      Absolutely, Gina! It really does let the natural flavors shine through when you can remove that extra sugar!

  119. Posted March 23, 2016 at 12:49 pm | Permalink

    just started using pomona’s last season and it surely makes a difference in sugar useage and sets nicely also. cute jars

  120. Posted March 23, 2016 at 12:54 pm | Permalink

    received the new book yesterday naturally sweet food in jars will be trying new recipes this year. i have all marisa’s books

  121. HS kraftmaking
    Posted March 23, 2016 at 1:10 pm | Permalink

    I would like to reduce the sugar in acai berry jam.

  122. Lauren Ebin
    Posted March 23, 2016 at 1:12 pm | Permalink

    I’d love to reduce the amount of sugar in my blood orange marmalade.

  123. Amanda
    Posted March 23, 2016 at 1:34 pm | Permalink

    I’ve been waiting anxiously for this book to come out! Its on my birthday wish list 🙂

  124. Darla
    Posted March 23, 2016 at 2:07 pm | Permalink

    I love Food In Jars. I am making a huge effort to cut back on sugar every way I can. I already make a low sugar apple sauce, onion jam, date syrup and anything with fresh berries.

  125. Maneesha Pradhan
    Posted March 23, 2016 at 2:25 pm | Permalink

    Strawberry jam for sure.

  126. Angela
    Posted March 23, 2016 at 3:04 pm | Permalink

    My favorite is fig jam. It is very easy to make and my friends and family start asking about it months before figs are in season.

  127. Andrea Grabowski
    Posted March 23, 2016 at 3:14 pm | Permalink

    Love to find a good sugarless strawberry jam.

  128. Andrea Watts
    Posted March 23, 2016 at 3:25 pm | Permalink

    Apple pie jam

  129. Miriam Hardin
    Posted March 23, 2016 at 3:51 pm | Permalink

    Oh man, that looks so yummy! Totally going to try this out!

  130. Anita Lotz
    Posted March 23, 2016 at 3:51 pm | Permalink

    I love peach jam and would like to work with lower sugar recipes for the same. I hope that more of the peach flavor will come through.

  131. Posted March 23, 2016 at 4:51 pm | Permalink

    Vanilla strawberry preserves was my favorite preserve I made last year!

  132. Rebecca
    Posted March 23, 2016 at 5:06 pm | Permalink

    I’d like to use less sugar in my jams, certainly, but I’m also looking forward to the new book for natural sweeteners!

  133. Jeanne
    Posted March 23, 2016 at 5:24 pm | Permalink

    Oh, I want these!

  134. CherylV
    Posted March 23, 2016 at 6:05 pm | Permalink

    I am not a huge fan of sweet stuff, I don’t like the icing on cakes, etc. So anything I can make with less sugar would totally work for me. And too, I share with folks who are diabetic.

  135. esther hamm
    Posted March 23, 2016 at 6:17 pm | Permalink

    Spicy Tomato jam was big hit in our house. Also loved the pickled plums w/star anise, peach chutney, honey sweetened meyer lemon jam. I could go on and on….

  136. Mili
    Posted March 23, 2016 at 6:36 pm | Permalink

    I am always experimenting with less sugar in my jam, love to highlight the flavor of the Fruit!

  137. Michelle C.
    Posted March 23, 2016 at 7:49 pm | Permalink

    I started using Pomona’s in part because I could reduce the sugar in my jam recipes.

  138. Katie
    Posted March 23, 2016 at 8:16 pm | Permalink

    I would like to reduce the sugar in my family’s favorite homemade jam–strawberry.

  139. Jo'Ann Godshall
    Posted March 23, 2016 at 10:01 pm | Permalink

    Love her books

  140. Kristen
    Posted March 23, 2016 at 10:50 pm | Permalink

    Olallieberry jam!

  141. Annie
    Posted March 23, 2016 at 11:42 pm | Permalink

    Orange marmalade with less sugar would be great, or anything with cranberries!

  142. Haley
    Posted March 24, 2016 at 12:20 am | Permalink

    I would like to reduce the sugar in most canning recipes.

  143. Jen
    Posted March 24, 2016 at 12:24 am | Permalink

    Honeyed peaches!

  144. mandy
    Posted March 24, 2016 at 2:49 am | Permalink

    I really like making fruit syrups and would like to make them a bit lighter on the sugar

  145. Posted March 24, 2016 at 6:19 am | Permalink

    I’d love to reduce the sugar in all my preserves, especially the fruit jams and syrups.

  146. Abbie P
    Posted March 24, 2016 at 6:35 am | Permalink

    Strawberry jam is so good but needs less sugar

  147. Faith Elliott
    Posted March 24, 2016 at 8:11 am | Permalink

    I would love to try natural sweeteners on my plum jam and my cherry jam. These two were my kids favorites from last year!

  148. Posted March 24, 2016 at 8:26 am | Permalink

    I’d love to use less sugar in canning fruit but still retain the firmness that the sugar gives the fruit. Sugarless fruit is fine, but shaggy and falls apart. Any way to lose the sugar and still keep the peaches firm?

    • Posted March 24, 2016 at 9:34 am | Permalink

      Unfortunately Robin, there are some functions of sugar that can’t be replaced as easily. 🙂 Are you referring to just peaches, or to a peach jam?

  149. Catherine
    Posted March 24, 2016 at 9:59 am | Permalink

    I’d like to reduce the sugar in my cherry preserves – I can never balance it just right!

  150. Ron Carr
    Posted March 24, 2016 at 11:56 am | Permalink

    Love the new Food in Jars book!

  151. Posted March 24, 2016 at 12:07 pm | Permalink

    I love this! I’m always looking for recipes or trying to create recipes that use less refined sugar so I’m excited to read and use this one.

  152. cindy
    Posted March 24, 2016 at 12:07 pm | Permalink

    I love low sugar preserves! And would love to have a cookbook with recipes instead of chasing them on the Internet! Thank you!

    • Posted March 24, 2016 at 1:18 pm | Permalink

      LOL! Yes, Cindy…and it’s easier to keep all of your notes right there on the page too!

  153. Cindy G
    Posted March 24, 2016 at 12:24 pm | Permalink

    I have raspberries growing wild in my yard, and I’d love to make a low sugar jam with them.

  154. Mary
    Posted March 24, 2016 at 12:25 pm | Permalink

    Would love to preserve naturally!

  155. Posted March 24, 2016 at 12:44 pm | Permalink

    Love the fact that you have beautiful jars and are giving away this preserving pkg.

  156. Barb
    Posted March 24, 2016 at 12:55 pm | Permalink

    I’d love to decrease the sugar in all jams and jellies (but still have them sweet enough for my husband to eat them). Ketchup is also something I’d like to make with less sugar.

  157. Chrissy
    Posted March 24, 2016 at 12:56 pm | Permalink

    I’d love to be able to cut the amount of sugar used in my favorite jams – then I’d feel better about using them whenever I pleased!

  158. annieg
    Posted March 24, 2016 at 1:01 pm | Permalink

    Thank you for the giveaway. I’m a subscriber to Marissa’s blog and I love her site.

  159. Elizabeth
    Posted March 24, 2016 at 1:06 pm | Permalink

    I would love to make blackberry jam with less sugar!!! Great post!!!

  160. Posted March 24, 2016 at 1:27 pm | Permalink

    I’d love to cut the sugar in my raspberry jam!

  161. Jayme
    Posted March 24, 2016 at 1:35 pm | Permalink

    I love Marisa’s books! I’m looking forward to reading this one!

  162. farmerswife518
    Posted March 24, 2016 at 1:38 pm | Permalink

    Pie Filling and Cowboy Candy!

  163. Yvonne Coyle
    Posted March 24, 2016 at 2:09 pm | Permalink

    Love these jars! I have a few vintage ones. They’d be great for my lemon thyme peach jam!

  164. Maureen
    Posted March 24, 2016 at 2:19 pm | Permalink

    i would love to cut sugar in raspberry jam

  165. Dianna
    Posted March 24, 2016 at 2:21 pm | Permalink

    Would love to make a sugar free bread & butter pickle

  166. Gail DeSimio
    Posted March 24, 2016 at 2:26 pm | Permalink

    So glad I started following Fillmore Containers. I love the diverse selection of products and I have found some amazing sites like Wellness Momma and now this book on preserving without processed sugar. Looking forward to berry season this summer!

  167. Amanda D
    Posted March 24, 2016 at 2:39 pm | Permalink

    Most of the fruits I do are very sweet. My mom has given us grape and apple sugar free but ugh, they taste horrible (don’t tell her that tho!)

    Oh, Pinterest Pin link in the giveaway doesn’t seem to work for me. I sent an email but you may get the notice here faster.

    • Posted March 24, 2016 at 2:43 pm | Permalink

      Ahh! Try pinning any of the other images instead of the “text” part of the widget.
      Regarding the sugar…with Pomona’s, you can use sugar replacements – even natural ones like honey, maple syrup & agave. That helps to sooth that sweet tooth in a gentler & healthier way! 🙂

  168. Kristen Finnemore
    Posted March 24, 2016 at 2:45 pm | Permalink

    Love Marissa’s style!

  169. Mark
    Posted March 24, 2016 at 3:22 pm | Permalink

    I love to make jams and preserves with unconventional items combined. Would love to make more with less sugar and more natural sweeteners.

  170. Jackie
    Posted March 24, 2016 at 3:26 pm | Permalink

    I absolutely LOVE preserving! Nothing like putting up the food you grow! Thanks for sharing this post. Appreciate learning anything that helps me be a better wife and mother

  171. Jenny
    Posted March 24, 2016 at 3:34 pm | Permalink

    I have wanted to try Pomona’s pectin for some while!

  172. Tina Evans
    Posted March 24, 2016 at 3:55 pm | Permalink

    I’d love to reduce the sugar in my chokecherry syrup. ☺

  173. Lori Davis
    Posted March 24, 2016 at 4:05 pm | Permalink

    Yes, for pumpkin butter!

  174. Karminder Brown
    Posted March 24, 2016 at 4:05 pm | Permalink

    I would love to reduce the sugar in my Concord grape jelly!

  175. Erika B.
    Posted March 24, 2016 at 4:10 pm | Permalink

    I want to reduce the sugar in my ground cherry preserves, because if they are too sweet, it tends to dominate the taste too much.

  176. Jane
    Posted March 24, 2016 at 4:23 pm | Permalink

    I’ve made many low-sugar or honey-sweetened recipes from the Food in Jar blog and all have been great!

  177. Posted March 24, 2016 at 4:23 pm | Permalink

    What a great idea.

  178. karen powell
    Posted March 24, 2016 at 4:26 pm | Permalink

    my fruit jams…I’d like to reduce sugar by 90% I like tart jam

  179. Rachelle
    Posted March 24, 2016 at 4:33 pm | Permalink

    I would love to win this!

  180. Leisa Wall
    Posted March 24, 2016 at 4:36 pm | Permalink

    Habanero Jelly for sure!

  181. Kathy
    Posted March 24, 2016 at 4:38 pm | Permalink

    It would be great to have a lower-sugar marmalade recipe.

  182. Karen Beal
    Posted March 24, 2016 at 4:41 pm | Permalink

    I think my double berry jam would be great naturally sweetened. Thanks for the giveaway!

  183. Cathy M T
    Posted March 24, 2016 at 4:44 pm | Permalink

    Maybe Pear Ginger Conserve

  184. bobbi dougherty
    Posted March 24, 2016 at 4:46 pm | Permalink

    I would love to cut some of the sugar in my jams. 🙂 Thanks for the chance

  185. Megan
    Posted March 24, 2016 at 4:47 pm | Permalink

    I made a strawberry rhubarb jam last year that was tasty but used so much white sugar; I’d love to substitute a different sweetener or cut down on how much goes in.

  186. Vickie Dickmyer
    Posted March 24, 2016 at 4:51 pm | Permalink

    Would love to be able to cut the sugar content in all the things I can. This book sounds great!

  187. Tammy
    Posted March 24, 2016 at 5:00 pm | Permalink

    Would love to reduce the sugar in my blackberry jam.

  188. Sharon Casillas
    Posted March 24, 2016 at 5:00 pm | Permalink

    Looking to reduce refined sugars in all my preserves

  189. Sherri Marchant
    Posted March 24, 2016 at 5:14 pm | Permalink

    Honestly, I’d like you reduce the sugar in all my preserves, jams and jellies. I usually use the lower sugar pectin recipes.

  190. amanda e
    Posted March 24, 2016 at 5:19 pm | Permalink

    I want to reduce the sugar in my strawberry jam and home canned peaches

  191. Randy Ellwood
    Posted March 24, 2016 at 5:26 pm | Permalink

    I’ve have a potential customer who asked about reduced or alternative sugar jams. This would be a great resource!

  192. Debra Miller
    Posted March 24, 2016 at 5:36 pm | Permalink

    I would love to be able to reduce the sugar used in my Black Raspberry Jam.

  193. Norma-Jean
    Posted March 24, 2016 at 5:40 pm | Permalink

    I love to make jam and jelly and zucchini relish in the summer with fresh fruits and veggies! My favorite this year was a low-sugar raspberry peach. Yummy!
    I also love those fruity jars. I have a few of them from a few years back.

  194. Sara
    Posted March 24, 2016 at 5:50 pm | Permalink

    I’ve been slowly decreasing sugar using Pomona’s Pectin over the past few years.

  195. Anne Marie B.
    Posted March 24, 2016 at 5:53 pm | Permalink

    I’d love to cut the sugar in my peach jam!

  196. ed p.
    Posted March 24, 2016 at 5:57 pm | Permalink

    I’ve been making jams and jellies for a while and many of them come from trees and plants in my home garden. But I’ve noticed that more of my friends and family are asking more frequently about the amount of sugar in them. So I guess it’s time to start providing more reduced sugar alternatives. I have a hard time finding the Pomona product, but the one time I tried it, the results were very good.

  197. Tari A
    Posted March 24, 2016 at 5:57 pm | Permalink

    I love Marissa, her recipes, her books, her blog, and I’ve been enjoying Local Mouthful too. I’d like to make spicy pepper jelly with less sugar.

  198. Cathy
    Posted March 24, 2016 at 6:10 pm | Permalink

    I’d love to reduce sugar in my jams without sacrificing the taste or texture.

  199. Jean
    Posted March 24, 2016 at 6:23 pm | Permalink

    I would like to reduce the sugar in my apple butter recipe–my husband is diabetic so actually I am interested in less sugar in EVERYTHING!

  200. Carol Saucier
    Posted March 24, 2016 at 6:26 pm | Permalink

    Trying to switch to honey based jam and jellies. Love to collect cookbooks.

  201. Shana Williams
    Posted March 24, 2016 at 6:31 pm | Permalink

    I would like to use honey more than sugar.

  202. Constance
    Posted March 24, 2016 at 6:39 pm | Permalink

    An overall reduction in sugar would be a good thing. Looking forward to seeing Marisa’s new book.

  203. Sue Kramer
    Posted March 24, 2016 at 7:07 pm | Permalink

    My husband was recently diagnosed as borderline diabetic so any way to cut sugar is a good thing. But the comments are making me hungry.

  204. Rose
    Posted March 24, 2016 at 7:41 pm | Permalink

    I just got some local honey and I’d love to try her honey sweetened recipes!

  205. Brandi Jo Plaster
    Posted March 24, 2016 at 8:00 pm | Permalink

    Can’t wait for Marissa’s new book!

  206. Kat
    Posted March 24, 2016 at 8:20 pm | Permalink

    I would love to cut sugar in anything I can. I’m all about sticking as close to the natural flavors as much as I can.

  207. Barbara
    Posted March 24, 2016 at 8:23 pm | Permalink

    I loved making pear chutney this year

  208. Caroline Ziegler
    Posted March 24, 2016 at 9:04 pm | Permalink

    Tomato Jam is the recipe I’d like to use less sugar in!

  209. Dana Manners
    Posted March 24, 2016 at 9:05 pm | Permalink

    I love Marissa’s Food in Jars canning book and can’t wait to try out Naturally Sweet. My family has a history of diabetes and would love to incorporate low sugar preserves into my canning plans.

  210. Luz Spinola
    Posted March 24, 2016 at 9:51 pm | Permalink

    Strawberry Jam!!! Yummi!!

  211. Julie stinson
    Posted March 24, 2016 at 9:53 pm | Permalink

    strawberry rhubarb jam

  212. Luz Spinola
    Posted March 24, 2016 at 9:56 pm | Permalink

    Strawberry Jam!!

  213. Lydia Ruddy
    Posted March 24, 2016 at 10:20 pm | Permalink

    I often omit or reduce sugar in my preserves. I like to let the fruit shine.

  214. Mary K.
    Posted March 24, 2016 at 10:58 pm | Permalink

    I am always looking for recipes for fruit butters without sugar or jams. I am so excited to try your recipes.

  215. Karena Jackson
    Posted March 24, 2016 at 10:59 pm | Permalink

    There are so many fun and interesting posts! Great site!

  216. karen b
    Posted March 25, 2016 at 3:11 am | Permalink

    Marmalade!

  217. Lidia
    Posted March 25, 2016 at 7:22 am | Permalink

    Can’t wait to try making jam with honey instead of sugar!

  218. Posted March 25, 2016 at 7:35 am | Permalink

    Tomato jam is Devine

  219. Rhonda
    Posted March 25, 2016 at 7:37 am | Permalink

    Always looking for a way to cut sugar in jam recipes.

  220. Dolly
    Posted March 25, 2016 at 7:55 am | Permalink

    Love anything raspberry! I so appreciate lower sugar. Beautiful jars, great podcast.

  221. Posted March 25, 2016 at 8:08 am | Permalink

    We love Strawberry Jam, but our way of eating (no sugar High fat low carb) means we don’t eat a lot of fruit especially jam and jelly. But we love it. I would like to be able to make a more natural version, with stevia or honey or maple syrup.

  222. Elizabeth
    Posted March 25, 2016 at 9:26 am | Permalink

    I’d love to make jams with less sugar, I am growing a lot of strawberries this year!

  223. Mar Laut
    Posted March 25, 2016 at 9:47 am | Permalink

    Strawberry jam is great but has too much sugar for my taste!

  224. Velicia Timm
    Posted March 25, 2016 at 10:42 am | Permalink

    I love strawberry preserves!

  225. Posted March 25, 2016 at 11:12 am | Permalink

    I love using honey instead of white sugar in my jam recipes!

  226. Louise Ziegler
    Posted March 25, 2016 at 11:33 am | Permalink

    I’m eager to try jams made without sugar — and new recipes from Marisa (my go-to for all things preserves).

  227. Erin
    Posted March 25, 2016 at 12:01 pm | Permalink

    I’m following the low fodmap diet currently and honey isn’t allowed. I’d also like to cut out most white sugar as well. I have a lot to learn!

  228. Holly Boland
    Posted March 25, 2016 at 12:29 pm | Permalink

    I would love to reduce the sugar in my wild blackberry Jelly.

  229. Georgann Ganas
    Posted March 25, 2016 at 1:13 pm | Permalink

    I’d like to try a low sugar jam.

  230. sharon b
    Posted March 25, 2016 at 3:22 pm | Permalink

    I new to jams so I would love to cut the sugar in my blueberry jam.

  231. Rhonda Mullins
    Posted March 25, 2016 at 4:09 pm | Permalink

    neew to canning and dont have jars yet (money is very tight) this would be a blessing to get me started ..

  232. Linda Jennings
    Posted March 25, 2016 at 7:42 pm | Permalink

    Rosemary Rhubarb jam! I made it with rhubarb that I had in the freezer at Christmas time and it was wonderful.

  233. Susan
    Posted March 25, 2016 at 8:40 pm | Permalink

    I would love to go sugar free, but without using stuff like aspartame, xylitol, sorbitol, sweet and low, etc.

  234. Olivia
    Posted March 25, 2016 at 8:58 pm | Permalink

    I have a wonderful balsamic-fig jam recipe that uses a HUGE amount of sugar – I’d love to adapt it to be less sugar-heavy.

  235. Michelle O
    Posted March 25, 2016 at 9:30 pm | Permalink

    I love that the recipes are made without processed sugar! I need this!

  236. Sarah D.
    Posted March 25, 2016 at 11:02 pm | Permalink

    A lot of jam/ preserve recipes use a lot of sugar. It would be nice to use less!

  237. phyllis gould-moore
    Posted March 26, 2016 at 12:15 am | Permalink

    would love to win this. i just started making homemade jams and jellys.

  238. cori
    Posted March 26, 2016 at 12:50 am | Permalink

    I would love to have a more natural favor in my canning

  239. Kristin Faircloth
    Posted March 26, 2016 at 1:04 am | Permalink

    I’m looking forward to trying this apple sauce recipe. My husband didn’t know what apple sauce was until I used my grandma’s recipe to make the real stuff.

  240. Joanna
    Posted March 26, 2016 at 8:37 am | Permalink

    I’d love to cut the sugar in raspberry jam.

  241. Mary
    Posted March 26, 2016 at 9:14 am | Permalink

    I have all her books, can’t wait to add this one

  242. Janice
    Posted March 26, 2016 at 10:54 am | Permalink

    I’m partial to “tart” jams rather than tooth achingly sweet ones. I’ve been uncomfortable switching out the organic sugar I use for alternative sweeteners. This book appears to be just what I need. And after I’ve given away my canning to all my friends, I always need more JARS! Who doesn’t?

  243. Thriftyredhead
    Posted March 26, 2016 at 12:35 pm | Permalink

    Love, love, love new cook books. Thank you for the opportunity for the giveaway.

  244. DJ
    Posted March 26, 2016 at 1:15 pm | Permalink

    I would love to learn how to reduce the sugar in blueberry jam.

  245. Ariel
    Posted March 26, 2016 at 7:34 pm | Permalink

    I would like to reduce the sugar in my peach jam!

  246. Bri
    Posted March 26, 2016 at 11:42 pm | Permalink

    I would like to reduce the sugar in ginger strawberry rhubarb jam.

  247. Posted March 27, 2016 at 12:28 am | Permalink

    Hi, I found your company while searching for glass boston round bottles to make cleaning supplies using essential oils. LOVE your offerings and the prices are awesome!! I will be picking up an order on Monday and can already tell I will be a life long customer 🙂

  248. bethany
    Posted March 27, 2016 at 11:22 am | Permalink

    I would like to use less sugar in my Marmalades, without affecting the color

  249. Lori Williams
    Posted March 27, 2016 at 7:03 pm | Permalink

    I don’t have my own, but I would love to reduce the sugar in a lot of them because my husband is a diabetic and really can’t have to much sugar.

  250. Tangela
    Posted March 28, 2016 at 10:53 am | Permalink

    I am in love with figs, but always feel the jam recipes call for too much sugar. I want to have the jam without all the added sugar.

  251. Cindy Bills
    Posted March 28, 2016 at 11:05 am | Permalink

    I’d love to learn how to make all types of reduced sugar condiments. Trying to make foods that are better for us than store bought stuff. Home made always tastes better =)

  252. Jordyn
    Posted March 28, 2016 at 1:06 pm | Permalink

    Like most people here I’d just love to reduce my sugar intake in general. But I also have a ginger peach jam that I’ve made that I wish I could reduce the sugar without having to use the reduced sugar pectin, which didn’t give the results I was looking for.

  253. Posted March 28, 2016 at 1:22 pm | Permalink

    These look delicious! i will have to try it soon

  254. Anne
    Posted March 28, 2016 at 6:17 pm | Permalink

    Pomona’s Pectin has been a big help to me in reducing the sugar in my preserves, and they taste better, too. I haven’t used it with blueberries yet, though, and when the lovely wild blueberries come into season this year, I want to try making a low-sugar blueberry jam.

  255. girlfromwva
    Posted March 28, 2016 at 6:31 pm | Permalink

    strawberry jam~ would love to reduce the sugar amount

  256. Christine
    Posted June 30, 2017 at 10:22 am | Permalink

    I just love a good strawberry rhubarb jam or jelly! I like to make it with less sugar than most recipes call for to give it a bit more tart!

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