I would try a sample batch first to figure out how much sugar per cup of fruit will be of a good sweetness for you, and to make sure the amount of pectin is right. They recommend 1/2- 3/4 tsp. pectin per cup of fruit; I would err on the side of 1/2 tsp per cup. Ken is right, it is a bit rubbery if you overdo the pectin, and you sure don't want to be stuck with 12+ cups of rubbery, overly tart jam! 1 c. crushed blueberries 1/2 c. rhubarb a pinch- 1/4 tsp lemon zest 1 tsp. lemon juice 1/3 c. sugar 3/4 tsp. Pomona pectin powder 1 1/2 tsp Pomona calcium water In a pan, mix together the berries, lemon zest and juice, and calcium water. In a small bowl, mix together the sugar and pectin powder; mix well. Bring the juices in pan to a boil; whisk in the pectin/sugar mixture, stirring well to dissolve. You might check the sweetness at this point and if the rhubarb has it too tart, mix in a little more sugar, or honey, or Splenda, or whatever. Return to boil and remove from heat. When it cools off, you'll be able to see whether it's thick enough for you or not, and can adjust the amount of pectin accordingly when you do your big batch. When I do low sugar (as opposed to sugar-free), I never have a problem getting the pectin to dissolve when mixed in first with the sugar and then added to the berries. I only use the blender method Ken talks about when I'm doing a no-sugar jam.

bbstx- Great information has already been shared, but I'll steer you in a little different direction for low-sodium bread recipes. I recently added the cookbook, "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg, M.D., & Joe Francois (also authors of "Artisan Bread in Five Minutes a Day"), to my collection. In traditional bread recipes salt controls the yeast action, and when you decrease the salt in a standard recipe you need to also lower the amount of yeast used. As a general rule-of-thumb if you reduce the salt by 50%, then you also need to reduce the yeast by 50%. But just as these "Artisan Bread in 5-Minutes" recipes defy bread-making "norms", they give this information about adding salt to their recipes: "Because our dough is slack in the first place, and is stored for so long, we don't detect differences in dough strength between high- and low-salt versions of our breads. In our recipes, salt makes its appearance mostly for flavor, so adjust it to suit your palate." Therefore, I'd suggest checking out a copy of these books from the library, or check their web site (lots of information there - see link below), and this would give you some really great, easy-to-make, recipes you could adapt to low-sodium choices. Great for beginner, or busy, bread bakers. -Grainlady Here is a link that might be useful: Artisan Bread in Five Minutes a Day

Hi all, Thanks for the input. I for one do not care what color the pancakes will be; I envision them being the approximate color of a raspberry souffle, which would be totally OK with me. I wouldn't substitute the cottage cheese, because that's a key element in the souffle texture. I could just pour the stuff on top of the pancakes, which I'm sure would be yummy, but I've always wanted to try a raspberry version, and this is my best opportunity to do it. Dunno if it will succeed or not, but I'm willing to try. Maybe 4 tbsp of raspberry compote in a straight swap for the lemon? I don't think the flavor is as concentrated as lemon zest+juice, so I'd want more. I'm concerned about the liquid ratio but given that the raspberries have been considerably boiled down the water content is reduced, and maybe would be close to the two tablespoons of liquid the lemon juice provides. Since I didn't control exactly how much the raspberries were reduced, this is not gonna be an exact science. I don't know if I'm worried about too much or too little raspberry...

That's good info, Beverly. Thanks for sharing it! Linda