Canadian Friendly Gardening Forum

Some are cutting back on sugar in jams or sauces—have you tried low-sugar or no-sugar preserving?

Let us know how it turned out and what sweeteners (if any) you used.

I tried a no-sugar raspberry jam last year using Pomona’s Pectin and a bit of honey.

It worked surprisingly well!

Softer set than usual, but the flavour really stood out.