Low sugar jams are a hit

Although store brand fruit jams actually have more sugar,  due to manufacturing processes and the use of highly processed ingredients like high fructose corn syrup, than my homemade versions, I’ve always wanted to be able to make my popular jams with less sugar.

I don’t think sugar is particularly bad - when consumed in responsible quantities - but even the seven cups or so that goes into the average batch of jam always struck me as a lot.

A while back, I needed to make a couple batches to keep Rancho Maven going until the summer fruit harvest, and needed some pectin. Since I was in Whole Foods, I browsed by what they had.

Hmmmm. What the heck is Pomona’s Universal Pectin?

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