Chez Madeline Gourmet Preserves book has 1 Chapter devoted to No Sugar Jams. I prefer that book for preserves over Ellie Topp's I need not, but also , personally don't care for any artifical sweetner. I can taste it in an 1/8th of teaspoon of anything. My Putting food By book uses liquid sweetner not powdered in the low sugar recipes. 2 Seasons ago I switched to Low-Methoxyl Pectin, I use Dutch Jel due to the availabilty locally for me living near Amish communities. What I found for what is considered "normal" consistency we are acustom for full sugar jams and jellies using less/no sugar with commercial Low Sugar pectins is the blue or purple colored fruits seem to mask the suspension of the calcium required for such pectins. I really don't notice it, nor does the end product present a cloudy product in the darker fruits. For the reds, such as red raspberries or strawberries it seems more evident. The first year of strawberry Jam Low Sugar I thought, what is this? At the fair competition we opened one jar and the 5 of use decided the taste/ consistency was that of freezer jam. In fair competiton last year I tested the presentation of Low Sugar, all darker fruits won ribbons and the reds didn't even place. Said that, if you don't mind a cloudy looking product for the reds you should be fine with the Pomona. Decades ago I would make no sugar peach jam for diabetics, that product was a darker colored peach due to the longer cooking period. I also mix alot of berries together for jams and don't notice the suspension. About the only thing I make full sugar is the red raspberry jelly anymore. Annie, if you don't like artifical sweenter, don't try the pickles, they are horrible.(sorry guys) My neighbor who cans and is a brittle diabetic uses artifical sweenter in everything, the pickles and pickled eggs I just couldn't eat, yuck. As mentioned above the Sure Jell Low/No Sugar works fine has lots of recipes in the box. The only difference is you are limited to the batch size. Personally, I don't process commercially anymore and there is no need for me to make cases at a time, if I think I want to try a new combo without making one batch I will use the clear jel for taste/test purposes just cook a small amount, if it is liked then make a canned batch. Making Low Sugar Blueberry with Triple Sec Jam today. Lizzy

I've made several batches of Splenda jams and jellies. I don't notice a big difference between the Splenda ones and the regular sugar except, the color doesn't keep as much with the Splenda ones. AND I do use the low sugar pectin. I don't use the Ball, mainly because I buy bulk. I found mine in an Amish store, it's call Dutch Jell Lite, and there are recipes for it online. Ball has a pectin calculator which works very well for several fruits and after you tell it, what fruit, whether jam or jelly, and what pectin you want to, will give you recipes for full sugar, reduced sugar, low sugar and sugar free. Keep in mind that the less sugar, the more fruit you will need per jar. This is strictly from experience.

I tried using a steam juicer on rosehips last year but it didn't work right. (I don't have a juicer machine.) I ended up boiling and straining them through muslin. I made the recipe with apples so I didn't use pectin. I just used equal parts juice and sugar. I don't see why you couldn't use the lower sugar pectin. I would just follow the directions for jelly in the box.

I think my sister has made Grapefruit pie and boy yours sounds so good! I just happen to have some Ruby Reds in my frig too! Michelle