Jellies and Jams

Thanks to the email about sugar that I posted I've tried to substitute out sugar whenever I can.  I've been making my own jam for a while, after I discovered this freezer jam pectin that only requires 1 1/2 cups of sugar for 4 cups of crushed fruit, instead of a one-to-one ratio. Saturday I attempted to try making it with honey instead of sugar. Raw honey, to be exact, since I didn't cook it and could preserve its qualities. It turned out great, but it taste's like berry jam with honey instead of just berry jam. Next time I'll try fructose or evaporated cane juice.

If you're someone who's trying to eliminate high fructose corn syrup or corn sugar from your diet, or cares about finding non-GMO sugar sources, I highly recommend trying your hand at making jam. Just about all my neighborhood friends (even those who previously couldn't cook) have adopted this method because it's so incredibly easy. Here's pictures of the supplies you need.
Both these pectins are the same, just packaged differently. In the Phoenix area, you can find them at Albertsons and sometimes Wal Mart. Don't buy any other pectin though, it will require more sugar. Amazon carries it too.



These jars are a must. If you put jam into any other plastic container, the minute it falls out of the freezer the container will crack and shatter. These have fallen out many times and are still intact.

I'd love to hear about your attempts and successes!