You don't have to skim the foam, but I do and just put into a little dish for my family to eat fresh. It still tastes good. The little bit of butter or margarine will help with the foaming. Use 1/2 tsp. if you want to. I always add it. The fruit is lighter than your jelly part in your jam. That is why it floated. It just happens sometimes. Especially with strawberry it seems to be a problem. Sometimes if you will wait a few minutes, about 5, stir, then fill your jars it can help. That or after they are processed, gently swirl the jars to distribute the fruit.

Monique, The calcium water is no big deal. You mix what they tell you in a little jar. Store the rest in the fridge. The only thing with the Pomona's is that is it hard to dissolve, so I blend one cup of juice with the pectin, then add to the fruit or juice. I tried adding it to the Splenda like they said, but it was really lumpy. I had to take the immersion blender and blend the pot of jelly. Then, I had a lot of foam. I used 4 cups plum juice, the Pomona's dissolved in one cup boiling apple juice (no sugar), calcium water, and 2 cups Splenda. It is wonderful tasting ! I think that stuff will gel anything in the world, too. I am glad you are thinking about taking care of yourself now. I was like that at first, and now am diabetic. It isn't that bad, but it is just a bother because I have to plan my life around eating times, and have to eat certain amounts of certain foods. You really have to be disciplined. You do the same exact things for being prediabetic, if you take care of yourself as you should. Best wishes to you.

I have been making it with Sure Jell for years but this year tried the Ball Pectin that comes in a container. On the Ball website they give you amounts for different sized batches, nice. I think I get a better fresh fruit flavor than if I used a longer cooked jam method. I'd use the stuff your not thrilled with as a base for sweet and sour sauce, there are other savory ideas that I know you'll think of. Brush some on pork chops or pork tenderloin... use as a glaze.... on quick bread or muffins... try making a salad dressing... pancakes or French toast... Nancy

What about a peach chutney? A little hot spice and sweetness in one. Perfect for serving with poultry or pork. Here is one recipe but there are plenty of others. 20 to 24 peaches, medium to large, slightly under-ripe - just not dead ripe (total weight about 6 lb or 3 kg) - regardless of the raw intact amount, you 'll need about 3.5 to 4 quarts of peeled, cut up peaches. 3 cups brown sugar 1 large onion (finely chopped ) about 3/4 cup 5 cups red wine vinegar or apple cider vinegar 1/4 cup mustard seed 1.5 teaspoons ginger paste (available from Asian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoon fresh grated ginger. 2/3 teaspoon cumin seeds or ground cumin, if you can't get the seeds 1 cup raisins 1 teaspoon ground coriander 1/4 teaspoon cinnamon 1 teaspoon red cayenne pepper 1/4 teaspoon ground cloves 1 teaspoon garlic paste or puree Equipment Jar grabber (to pick up the hot jars) Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) At least 1 large pot Large spoons and ladles Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings) 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment. Here is a link that might be useful: Chutney