Naturally Sweet Food In Jars – a Review and a Recipe
We’ve been looking forward to Marisa McClellan’s latest creation; Naturally Sweet Food in Jars; for quite some time and are thrilled to have added it to our Preserving Library along with the original Food in Jars and Preserving by the Pint.
Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. In addition to her books, she has written for publications like Vegetarian Times, USA Today, Parents Magazine, The Sweethome, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters.
Marisa also co-hosts a podcast dedicated living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.
While this book is certainly easy on the eyes and could make a lovely addition to your countertop or coffee table, we’re pretty sure that it will quickly be given lots of love, complete with dog-eared favorites, post-it-notes, penciled-in batch conversions, and perhaps some sticky spots.
It is packed with recipes that do not include refined sugar – which is a big deal if you love preserves, but wish to reduce or remove sugar from your diet. The book is organized by sweetener/sugar alternatives. Many of her jam recipes utilize Pomona’s Pectin – which is the perfect choice when adjusting the amount or the source of sweetness. The book is ideal for those who prefer to sweeten their foods with naturally occurring sugars from fruit juices or date paste, rather than refined or processed sweeteners, all without compromising taste or safe canning practices.
Marisa also shares some of her favorite recipes that are not preserves, but one which put preserves into action, like this Maple Applesauce Cake. 
The book also includes some fun condiment staples, such as Sriracha-Style Hot Sauce with honey, Date Pancake Syrup with maple, Cantaloupe-Basil Jam and Marinated Multicolored Peppers with agave, and Fennel and Parsley Relish with fruit juice.
Our local orchard, Kauffman’s Fruit Farm was running some great prices on apples earlier this month, so taking a strong cue from my kids’ taste buds, I landed on Marisa’s Chunky Spiced Applesauce as our feature recipe. 
Chunky Spiced Applesauce
“Recipe reprinted with permission from Naturally Sweet Food in Jars © 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group.”
In the fall apples are cheap and abundant. Making applesauce is a great way to preserve some of that bounty. I sweeten mine with a splash of apple juice concentrate because it lends sweetness without making the sauce cloying. If you’re working with really sweet apples, you can skip the added concentrate entirely and can this sauce without so much as a drop of extra sweetener.
Makes 4 (pint/500 ml) jars
- 5 pounds/2.3 kg apples
- 1/2 cup/118 ml apple juice or cider
- 2 pieces star anise
- 2 cinnamon sticks
- 1 teaspoon grated nutmeg
- 1/2 teaspoon cloves
- 1/2 cup/118 ml apple juice concentrate
Prepare a boiling water bath and 4 pint/500 ml jars.
Peel and chop the apples. Put them into a large, non-reactive pot with the apple cider, star anise, and cinnamon sticks and cover. Set the pot on the stove over medium-high heat and bring to a low simmer. Let the apples cook for approximately 15 to 20 minutes, stirring occasionally, until the fruit is soft enough to crush with the back of a wooden spoon. 
Remove the star anise pieces and the cinnamon sticks. Using a potato masher, work the cooked apples into a chunky puree (if you prefer a smoother sauce, feel free to use an immersion blender instead). Add the nutmeg and cloves and mash some more. Taste and add the apple cider concentrate a few tablespoons at a time, until the sauce has reached your preferred level of sweetness.
Spoon the applesauce into the prepared jars, leaving 1/2 inch/12 mm of headspace. Use a chopstick to ease out any trapped air pockets and add more sauce to return the headspace to the proper levels, if necessary. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
TIP – if you have a tea ball, or a small swatch of cheese cloth, I’d recommend putting your star anise in it to contain those little seeds if they get dislodged at some point. It’s much easier to simply pull that and your cinnamon stick out that way instead of fishing around for pieces.
We canned the first batch – even canned some in our new adorable Ball 8oz Collection Elite Jam Jars to send along in their lunches.
Later that week, we actually made another batch for dessert! We enjoyed it warm – right off of the stove – and it quickly disappeared into hungry bellies! The flavor combinations and its chunky nature is reminiscent of stewed apples…delish!
I’d love to cut the sugar in my fruit syrups!
I like to reduce the sugar in ALL of my fruit preserves! I am always testing how low can we go.
Strawberry jam!
We make shrubs in the summer, and I’d love to learn how to make them with less white sugar!
I was so excited when I made my cranberry orange sauce for the holidays. Delicious. I normally just can up everything I can get ahold of out of my garden.
Hi – I would love to know how to make raspberry jam without any sugar… thanks!
I’d love to figure out how to decrease the sugar in my husband’s grandmother’s refrigerator pickles.
I have tons of OLD canning cookbooks with recipes I would love to try to adapt to low/natural sugar versions!
I love using natural sweeteners in canning, and am asking for this for Mother’s Day!
Love the book
A nice apple vanilla jam would be great for this fall. Or maybe an apple jam sweetened with real maple syrup?
I’d love to reduce the sugar in my tomato jam recipe. I use it as a sub for ketchup because the flavor is more sophisticated but there still so much sugar in it.
KK @ http://www.preppypinkcrocodile.com
I would love to be able to reduce the sugar content of everything I preserve, without resorting to chemicals
My basil peach jam
I’d love to make marmalade without all of that sugar – don’t know if this is possible or not.
I already tend to make preserves with low sugar pectin, but would love to learn how to use Pomona’s Pectin in recipes!
I’m always wanting to reduce the sugar in everything we eat — jam seems to be the next item on the list!
Thanks for hosting this giveaway! Those orchard road jars are so clean and inviting. I’ve been wanting to try them!
Tomato jam! I’d like to make it with less or more natural sugar.
I’m always looking for ways to cut down on sugar. Can’t wait to get my hands on this book!
My Grandmother made the BEST Bread and Butter Pickles, but there’s so much sugar in them! I’d love to find a way to reduce or replace the sugar in this recipe, without drastically altering the taste.
I’ve played a little bit with lower-sugar peach butter to use in savory applications. Would love to find an alternative to refined (granulated) sugar to give the peaches a sweetness bump without moving into the truly sweet!
I would like to reduce the sugar in all recipes. I’m currently working with using honey, molasses and maple syrup in my recipes.
I’m always looking for not-too-sweet canned pie filling recipes! I’m looking forward to trying this applesauce.
Big fan of Food In Jars and am excited about this new book. Thanks for a wonderful giveaway!
I love jam but rarely buy it because of concerns about how much sugar is in it. I’d love to explore alternative recipes!
I’ve only ever canned hot peppers and dilly beans. I’m going to try making some preserves this summer and they will be full-on sugar bomb.
I can’t wait to try the dried fig recipe from Marissa’s new book.
We love Chutneys of all kinds, and all of the recipes I have contain a fair amount of sugar. Love to reduce that.
I am always looking for ways to reduce sugar in my family’s foods.
I think it would be interesting to try out some jams and jelly! It is always a concern of mine to have so much sugar in my perserves!
I’m diabetic and would like to reduce the amount of sugar used in preserves, jams, and jellies.
I would love to make an apple butter with less sugar.
I love pickled asparagus and pickled garlic. I have a few blueberry and blackberry bushes so am interested in learning how to make jams without white sugar.
I’m working on reducing the sugar – from whatever source – in most of my recipes. I’ve got a dark-berry jam that uses about 1/3 the sugar of most recipes I see, and we pretty much can’t get enough of it in our house.
I’d love to win this!
My family loves jelly, and I’d love to reduce the sugar the various types that I preserve each summer.
I don’t have any one recipe that I want to reduce sugar in. Any way to reduce refined sugars is a benefit in my book.
I would love to reduce the sugar in my red pepper jelly.
I love Marisa’s blog and recipes, and I’m always trying to cut back on the sugar in my jams – it’s one of the main reasons I make my own. besides the fact that it’s just fun 🙂
I’d like to reduce the sugar in all of the berry preserves. Strawberry, blueberry, boysenberry, and raspberry.
I make a lot of jams and jellies and would love to reduce the amount of sugar that we use.
I’m experimenting with a lot of alternative sweeteners. Always looking for new ideas! Thanks for the opportunity!
I love preserving with less sugar! And, in my household, applesauce never gets extra sugar. Yay!
I’d like to reduce the sugar in my blackberry jam, without losing any flavor.
I am always on the lookout for healthy recipes!
Catsup! I keep an eye out, but so far I haven’t found a good combo of less sugar and great taste.
I would love a reduced sugar rhubarb chutney
hmmmm….gotta go with needing more recipes with less sugar for grapes!
I’d like to replace the sugar in some of my jams.
Most chutney recipes–I feel like the sugar gets in the way of the flavors.
I’d like to figure out how to cut the sugar in fig jam.
I’d love to cut the sugar in my blackberry jam.
All of my recipes have too much sugar. Maybe need some that use agave?
My favorite preserve of 2015 was low sugar plum jam–easy to do because of all the natural pectin and sweetness in my homegrown plums.
Yes! I would love to cut the sugar in my fig preserves.
I am commencing to get into shrubs to both reduce purchased fruit drinks and increase my intake of vinegar.
I’m making more and more from scratch to reduce the sugar found in pre-processed foods.
Would love to win these!
I have loved using the Pomona’s Pectin, since I now can use less sugar in my jams. I’d still like to reduce the sugar in my Apple Butter.
Jams! I would love to learn to comfortably sub other things besides white sugar.
I would like to make a tomato jam with less sugar!
Would like to reduce the sugar in grape jam or butter.
Spiced apple half-moons! Perfect and better than any store bought apple spice rings.
oh, yes!!! They’re some of our favorites too!
Love your jars and sure hope I win so that I can use them jars for making homemade extracts in.
Nope. Not me looking for ways to cut back on sugar
Thank you for this wonderful giveaway opportunity
I haven’t tried canning, yet. I have been wanting to make jelly for the family, we go through a lot of that. They would love fresh jam or jelly. Yes, I am worried about all the sugar and that is one reason I haven’t made any. Would love to know how to get good jam without so much sugar!
That’s why we love Pomona’s Pectin so much! Unlike other pectin, Pomona’s doesn’t rely on sugar for the set. This allows you to reduce the sugar to your taste, or use alternatives like honey, fruit juices, and others mentioned in Marisa’s book. We have quite a few recipes that use Pomona’s on our blog if you’re curious.
I’d like to reduce the sugar in my gooseberry jelly…they are sooooooo tart, so it is very hard!
I try to cut sugar out of everything, but for preserving its good to have some expert advice!
Canned peaches.
Looking for a recipe for blackberry preserves that uses less sweetners.
I would, like most here, love to reduce the sugar in my jam recipes without sacrificing safety and glavor. My favorite jam this past season was plum,made with fruit offered from my neighbors tree. We made several batches, and after each batch, went and picked more fruit for the next one. It was grrat!
I try to make most preserves at least low sugar, my favorite is Raspberry Rhubarb
would love to try the recipes
My favorite thing that I canned this year was Old Bay Dill Pickles. They were amazing!!!!
I would love to make my peach jam with less sugar.
I’d love to reduce the sugar in my barbecue sauce!
My favorite ‘jam’ I made last summer, which wasn’t really a jam, was Mango Chutney. It came out fantastic! We use it with pork, and I like it on biscuits. I canned 10 half pint jars.
All jam recipes 🙂
Last summer’s blackberries need a pretty new home in these jars!
I’m already cutting the sugar in my jams and have been doing so for years. Always looking for ways to reduce sugar.
I have been working on slowly reducing sugar in my life for over a year, making great progress and this looks like the perfect next step!
I would love to reduce the sugar in my spaghetti sauce!
my husband’s favorite blackberry jelly!
I would love to learn to can my jams with less sugar for my kids. I already use the low sugar pectin, but I think this might be the year I need to learn more about Pomona’s Pectin. Marisa’s book is just the way to show me!
Wonderful! Yes Emily, Pomona’s Pectin really does open doors for flavor without the sugar. 🙂 My kids have actually told my they like it better because they can taste the fruit more.
This is a great giveaway. I’ve loved Marisa’s books so far; can’t wait to read this one.
Iive been using a lot of agave & honey in my jams lately & would love to try more.
My favorite item to can is my tomatillo salsa! Thanks!
I’m going to try the chunky spiced applesauce soon! Sounds yummy!
Peach Butter!
Always looking for ways to cut sugar. Hoping to can more this year!
I would love to reduce the sugar in my strawberry jam.
Love this site
love marisa’s books – they’re a staple in my kitchen. looking forward to the upcoming canning season, and trying out her new recipes!
I’d love to try the recipes. Less sugar would be awesome!
I would like to learn to make mint jelly, sugar free or low sugar.
I would love to reduce the sugar in my cranberry walnut preserves.
Less sugar in my applesauce would be great.
Cherry pie filling, apple pie filling, & grapefruit jam are the first three I’d like to reduce or eliminate sugar in.
It’s time to try something a little different.
Maple syrup season is just starting here and every year I think … if I had more recipes that used maple syrup instead of sugar I would tap more trees. If I won this bundle of goodies, just imagine what fun I could have, and share with my friends.
Yes, Lisa! We’ve made several using maple syrup and it results in some amazing preserves!Lucky you, with the trees to tap!!! 🙂
The blueberry lime jam is the best!
I also have been waiting for this new canning cookbook! I am very interested in preserving with less sugar. Yes, it’s about using less refined sugar, but I want options for having the fruit flavors shine without being overshadowed by too much sweetness.
Apple (and other) pie filling(s)!
Favorites are Marisa’s Cantaloupe jam with lots of vanilla bean, and tomato jam, of course!!!
Orange marmalade I know why so much sugar is needed but I’d still like to use less somehow.
I would like to reduce the sugar in my strawberry jam recipe.
Blackberry Jelly for my husband because he is diabetic!
I would like to reduce the sugar in all my jelly recipes. I am excited about Marisa’s new book.
I just retired and look forward to having more time in the garden and preserving!
I love Melissa’s Canteloupe Vanilla jam… but it was TOO sweet for us.
Is it possible to make a marmalade with less sugar?
Yes, Kris. There are suggestions for adjusting sugar and for using honey instead of sugar included in the pamphlet in each pack of Pomona’s Pectin. There’s also a recipe in Marisa’s book (Naturally Sweet Food in Jars) that used Agave Nectar instead of sugar.
I want to make a lower sugar cranberry sauce. My current recipe call for nearly equal parts sugar and berries, and they have so much pectin it doesn’t seem necessary
Blueberry jam. Love the taste of pure blueberry (PBJ sandwiches and it makes a lovely almond crostata) but don’t want the sugar to overpower the richness of the berry. Less sugar is always a good idea.
I would love to reduce the sugar in any of my jam recipes.
I would make applesauce with less sugar
I’ve been trying to reduce the sugar in my preserves, so far it’s been hit or miss.
I’d love to have some lower sugar options.
With myself and both parents being diabetic I’m always looking at reducing sugar in our recipies. Since none of us can use the artificial sweeteners I us low or no sugar in our jams and jellies.
I used a combo of sugars: white, coconut and dehydrated honey/sucanat for one batch of black raspberry jam, but couldn’t remember the ratios for my next batch (I’m good like that!). Used just honey on one batch of red raspberry. And no pectin. I think the less the sugar, the more you can taste the richness of the berries. The red raspberries are definitely more tart naturally. My husband likes jam a little more tart than sweet, but next Summer I’m going to go a little sweeter for some batches for the other people who’ll I’ll share them with! Tart goes really nicely with some sharp cheese tho!
Absolutely, Gina! It really does let the natural flavors shine through when you can remove that extra sugar!
just started using pomona’s last season and it surely makes a difference in sugar useage and sets nicely also. cute jars
Glad to hear that you’re enjoying it Sharron.
received the new book yesterday naturally sweet food in jars will be trying new recipes this year. i have all marisa’s books
I would like to reduce the sugar in acai berry jam.
I’d love to reduce the amount of sugar in my blood orange marmalade.
I’ve been waiting anxiously for this book to come out! Its on my birthday wish list 🙂
I love Food In Jars. I am making a huge effort to cut back on sugar every way I can. I already make a low sugar apple sauce, onion jam, date syrup and anything with fresh berries.
Strawberry jam for sure.
My favorite is fig jam. It is very easy to make and my friends and family start asking about it months before figs are in season.
Love to find a good sugarless strawberry jam.
Apple pie jam
Oh man, that looks so yummy! Totally going to try this out!
I love peach jam and would like to work with lower sugar recipes for the same. I hope that more of the peach flavor will come through.
Vanilla strawberry preserves was my favorite preserve I made last year!
I’d like to use less sugar in my jams, certainly, but I’m also looking forward to the new book for natural sweeteners!
Oh, I want these!
I am not a huge fan of sweet stuff, I don’t like the icing on cakes, etc. So anything I can make with less sugar would totally work for me. And too, I share with folks who are diabetic.
Spicy Tomato jam was big hit in our house. Also loved the pickled plums w/star anise, peach chutney, honey sweetened meyer lemon jam. I could go on and on….
I am always experimenting with less sugar in my jam, love to highlight the flavor of the Fruit!
I started using Pomona’s in part because I could reduce the sugar in my jam recipes.
I would like to reduce the sugar in my family’s favorite homemade jam–strawberry.
Love her books
Olallieberry jam!
Orange marmalade with less sugar would be great, or anything with cranberries!
I would like to reduce the sugar in most canning recipes.
Honeyed peaches!
I really like making fruit syrups and would like to make them a bit lighter on the sugar
I’d love to reduce the sugar in all my preserves, especially the fruit jams and syrups.
Strawberry jam is so good but needs less sugar
I would love to try natural sweeteners on my plum jam and my cherry jam. These two were my kids favorites from last year!
I’d love to use less sugar in canning fruit but still retain the firmness that the sugar gives the fruit. Sugarless fruit is fine, but shaggy and falls apart. Any way to lose the sugar and still keep the peaches firm?
Unfortunately Robin, there are some functions of sugar that can’t be replaced as easily. 🙂 Are you referring to just peaches, or to a peach jam?
I’d like to reduce the sugar in my cherry preserves – I can never balance it just right!
Love the new Food in Jars book!
I love this! I’m always looking for recipes or trying to create recipes that use less refined sugar so I’m excited to read and use this one.
I love low sugar preserves! And would love to have a cookbook with recipes instead of chasing them on the Internet! Thank you!
LOL! Yes, Cindy…and it’s easier to keep all of your notes right there on the page too!
I have raspberries growing wild in my yard, and I’d love to make a low sugar jam with them.
Would love to preserve naturally!
Love the fact that you have beautiful jars and are giving away this preserving pkg.
I’d love to decrease the sugar in all jams and jellies (but still have them sweet enough for my husband to eat them). Ketchup is also something I’d like to make with less sugar.
I’d love to be able to cut the amount of sugar used in my favorite jams – then I’d feel better about using them whenever I pleased!
Thank you for the giveaway. I’m a subscriber to Marissa’s blog and I love her site.
I would love to make blackberry jam with less sugar!!! Great post!!!
I’d love to cut the sugar in my raspberry jam!
I love Marisa’s books! I’m looking forward to reading this one!
Pie Filling and Cowboy Candy!
Love these jars! I have a few vintage ones. They’d be great for my lemon thyme peach jam!
i would love to cut sugar in raspberry jam
Would love to make a sugar free bread & butter pickle
So glad I started following Fillmore Containers. I love the diverse selection of products and I have found some amazing sites like Wellness Momma and now this book on preserving without processed sugar. Looking forward to berry season this summer!
Most of the fruits I do are very sweet. My mom has given us grape and apple sugar free but ugh, they taste horrible (don’t tell her that tho!)
Oh, Pinterest Pin link in the giveaway doesn’t seem to work for me. I sent an email but you may get the notice here faster.
Ahh! Try pinning any of the other images instead of the “text” part of the widget.
Regarding the sugar…with Pomona’s, you can use sugar replacements – even natural ones like honey, maple syrup & agave. That helps to sooth that sweet tooth in a gentler & healthier way! 🙂
Love Marissa’s style!
I love to make jams and preserves with unconventional items combined. Would love to make more with less sugar and more natural sweeteners.
I absolutely LOVE preserving! Nothing like putting up the food you grow! Thanks for sharing this post. Appreciate learning anything that helps me be a better wife and mother
I have wanted to try Pomona’s pectin for some while!
I’d love to reduce the sugar in my chokecherry syrup. ☺
Yes, for pumpkin butter!
I would love to reduce the sugar in my Concord grape jelly!
I want to reduce the sugar in my ground cherry preserves, because if they are too sweet, it tends to dominate the taste too much.
I’ve made many low-sugar or honey-sweetened recipes from the Food in Jar blog and all have been great!
What a great idea.
my fruit jams…I’d like to reduce sugar by 90% I like tart jam
I would love to win this!
Habanero Jelly for sure!
It would be great to have a lower-sugar marmalade recipe.
I think my double berry jam would be great naturally sweetened. Thanks for the giveaway!
Maybe Pear Ginger Conserve
I would love to cut some of the sugar in my jams. 🙂 Thanks for the chance
I made a strawberry rhubarb jam last year that was tasty but used so much white sugar; I’d love to substitute a different sweetener or cut down on how much goes in.
Would love to be able to cut the sugar content in all the things I can. This book sounds great!
Would love to reduce the sugar in my blackberry jam.
Looking to reduce refined sugars in all my preserves
Honestly, I’d like you reduce the sugar in all my preserves, jams and jellies. I usually use the lower sugar pectin recipes.
I want to reduce the sugar in my strawberry jam and home canned peaches
I’ve have a potential customer who asked about reduced or alternative sugar jams. This would be a great resource!
I would love to be able to reduce the sugar used in my Black Raspberry Jam.
I love to make jam and jelly and zucchini relish in the summer with fresh fruits and veggies! My favorite this year was a low-sugar raspberry peach. Yummy!
I also love those fruity jars. I have a few of them from a few years back.
I’ve been slowly decreasing sugar using Pomona’s Pectin over the past few years.
I’d love to cut the sugar in my peach jam!
I’ve been making jams and jellies for a while and many of them come from trees and plants in my home garden. But I’ve noticed that more of my friends and family are asking more frequently about the amount of sugar in them. So I guess it’s time to start providing more reduced sugar alternatives. I have a hard time finding the Pomona product, but the one time I tried it, the results were very good.
I love Marissa, her recipes, her books, her blog, and I’ve been enjoying Local Mouthful too. I’d like to make spicy pepper jelly with less sugar.
I’d love to reduce sugar in my jams without sacrificing the taste or texture.
I would like to reduce the sugar in my apple butter recipe–my husband is diabetic so actually I am interested in less sugar in EVERYTHING!
Trying to switch to honey based jam and jellies. Love to collect cookbooks.
I would like to use honey more than sugar.
An overall reduction in sugar would be a good thing. Looking forward to seeing Marisa’s new book.
My husband was recently diagnosed as borderline diabetic so any way to cut sugar is a good thing. But the comments are making me hungry.
I just got some local honey and I’d love to try her honey sweetened recipes!
Can’t wait for Marissa’s new book!
I would love to cut sugar in anything I can. I’m all about sticking as close to the natural flavors as much as I can.
I loved making pear chutney this year
Tomato Jam is the recipe I’d like to use less sugar in!
I love Marissa’s Food in Jars canning book and can’t wait to try out Naturally Sweet. My family has a history of diabetes and would love to incorporate low sugar preserves into my canning plans.
Strawberry Jam!!! Yummi!!
strawberry rhubarb jam
Strawberry Jam!!
I often omit or reduce sugar in my preserves. I like to let the fruit shine.
I am always looking for recipes for fruit butters without sugar or jams. I am so excited to try your recipes.
There are so many fun and interesting posts! Great site!
Marmalade!
Can’t wait to try making jam with honey instead of sugar!
Tomato jam is Devine
Always looking for a way to cut sugar in jam recipes.
Love anything raspberry! I so appreciate lower sugar. Beautiful jars, great podcast.
We love Strawberry Jam, but our way of eating (no sugar High fat low carb) means we don’t eat a lot of fruit especially jam and jelly. But we love it. I would like to be able to make a more natural version, with stevia or honey or maple syrup.
I’d love to make jams with less sugar, I am growing a lot of strawberries this year!
Strawberry jam is great but has too much sugar for my taste!
I love strawberry preserves!
I love using honey instead of white sugar in my jam recipes!
I’m eager to try jams made without sugar — and new recipes from Marisa (my go-to for all things preserves).
I’m following the low fodmap diet currently and honey isn’t allowed. I’d also like to cut out most white sugar as well. I have a lot to learn!
I would love to reduce the sugar in my wild blackberry Jelly.
I’d like to try a low sugar jam.
I new to jams so I would love to cut the sugar in my blueberry jam.
neew to canning and dont have jars yet (money is very tight) this would be a blessing to get me started ..
Rosemary Rhubarb jam! I made it with rhubarb that I had in the freezer at Christmas time and it was wonderful.
I would love to go sugar free, but without using stuff like aspartame, xylitol, sorbitol, sweet and low, etc.
I have a wonderful balsamic-fig jam recipe that uses a HUGE amount of sugar – I’d love to adapt it to be less sugar-heavy.
I love that the recipes are made without processed sugar! I need this!
A lot of jam/ preserve recipes use a lot of sugar. It would be nice to use less!
would love to win this. i just started making homemade jams and jellys.
I would love to have a more natural favor in my canning
I’m looking forward to trying this apple sauce recipe. My husband didn’t know what apple sauce was until I used my grandma’s recipe to make the real stuff.
I’d love to cut the sugar in raspberry jam.
I have all her books, can’t wait to add this one
I’m partial to “tart” jams rather than tooth achingly sweet ones. I’ve been uncomfortable switching out the organic sugar I use for alternative sweeteners. This book appears to be just what I need. And after I’ve given away my canning to all my friends, I always need more JARS! Who doesn’t?
Love, love, love new cook books. Thank you for the opportunity for the giveaway.
I would love to learn how to reduce the sugar in blueberry jam.
I would like to reduce the sugar in my peach jam!
I would like to reduce the sugar in ginger strawberry rhubarb jam.
Hi, I found your company while searching for glass boston round bottles to make cleaning supplies using essential oils. LOVE your offerings and the prices are awesome!! I will be picking up an order on Monday and can already tell I will be a life long customer 🙂
I would like to use less sugar in my Marmalades, without affecting the color
I don’t have my own, but I would love to reduce the sugar in a lot of them because my husband is a diabetic and really can’t have to much sugar.
I am in love with figs, but always feel the jam recipes call for too much sugar. I want to have the jam without all the added sugar.
I’d love to learn how to make all types of reduced sugar condiments. Trying to make foods that are better for us than store bought stuff. Home made always tastes better =)
Like most people here I’d just love to reduce my sugar intake in general. But I also have a ginger peach jam that I’ve made that I wish I could reduce the sugar without having to use the reduced sugar pectin, which didn’t give the results I was looking for.
These look delicious! i will have to try it soon
Pomona’s Pectin has been a big help to me in reducing the sugar in my preserves, and they taste better, too. I haven’t used it with blueberries yet, though, and when the lovely wild blueberries come into season this year, I want to try making a low-sugar blueberry jam.
strawberry jam~ would love to reduce the sugar amount
I just love a good strawberry rhubarb jam or jelly! I like to make it with less sugar than most recipes call for to give it a bit more tart!
Love the jars and would love to cut down the amount of sugar used
I love blackberries, blackberry jam