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Chunky SpicedApplesauce

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.Naturally Sweet Food in Jars cover low res

Marisa McClellan author photo low resMarisa 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.Naturally Sweet Food in Jars Contents

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. Not-for-Preserving Recipes Font

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 Food in Jars Book

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.EDITOrchard Road Ball Collection Elite Jar Applesauce

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.  Apples Cinnamon Star Anise Fillmore Container

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.Smashing the Apples

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.  Fruited Ball Collection Elite Jam Jar Applesauce

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!

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268 Comments
  1. Avatar
    Becky Posted March 22, 2016 at 9:21 am | Permalink

    I’d love to cut the sugar in my fruit syrups!

  2. Avatar
    Lissa R. Posted March 22, 2016 at 9:31 am | Permalink

    I like to reduce the sugar in ALL of my fruit preserves! I am always testing how low can we go.

  3. Avatar
    Christine H Posted March 22, 2016 at 9:35 am | Permalink

    Strawberry jam!

  4. Avatar
    Sara Kirk Posted March 22, 2016 at 9:38 am | Permalink

    We make shrubs in the summer, and I’d love to learn how to make them with less white sugar!

  5. Avatar
    Donna Starwalt Posted March 22, 2016 at 9:51 am | Permalink

    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.

  6. Avatar
    Kel Posted March 22, 2016 at 10:07 am | Permalink

    Hi – I would love to know how to make raspberry jam without any sugar… thanks!

  7. Avatar
    Marsha Posted March 22, 2016 at 10:08 am | Permalink

    I’d love to figure out how to decrease the sugar in my husband’s grandmother’s refrigerator pickles.

  8. Avatar
    Cyndi Posted March 22, 2016 at 10:28 am | Permalink

    I have tons of OLD canning cookbooks with recipes I would love to try to adapt to low/natural sugar versions!

  9. Avatar
    Katie Posted March 22, 2016 at 10:34 am | Permalink

    I love using natural sweeteners in canning, and am asking for this for Mother’s Day!

  10. Avatar
    shell Posted March 22, 2016 at 10:37 am | Permalink

    Love the book

  11. Avatar
    DB Posted March 22, 2016 at 10:38 am | Permalink

    A nice apple vanilla jam would be great for this fall. Or maybe an apple jam sweetened with real maple syrup?

  12. Avatar
    Rob Posted March 22, 2016 at 10:44 am | Permalink

    I would love to be able to reduce the sugar content of everything I preserve, without resorting to chemicals

  13. Avatar
    GinaG Posted March 22, 2016 at 11:00 am | Permalink

    My basil peach jam

  14. Avatar
    Sami Posted March 22, 2016 at 11:02 am | Permalink

    I’d love to make marmalade without all of that sugar – don’t know if this is possible or not.

  15. Avatar
    Jennifer Kleffner Posted March 22, 2016 at 11:13 am | Permalink

    I already tend to make preserves with low sugar pectin, but would love to learn how to use Pomona’s Pectin in recipes!

  16. Avatar
    Kate Posted March 22, 2016 at 11:30 am | Permalink

    I’m always wanting to reduce the sugar in everything we eat — jam seems to be the next item on the list!

  17. Avatar
    lindsay | ellesquare Posted March 22, 2016 at 11:37 am | Permalink

    Thanks for hosting this giveaway! Those orchard road jars are so clean and inviting. I’ve been wanting to try them!

  18. Avatar
    Adrienne C Bruno Posted March 22, 2016 at 11:58 am | Permalink

    Tomato jam! I’d like to make it with less or more natural sugar.

  19. Avatar
    Angela Posted March 22, 2016 at 12:03 pm | Permalink

    I’m always looking for ways to cut down on sugar. Can’t wait to get my hands on this book!

  20. Avatar
    Megan Posted March 22, 2016 at 12:21 pm | Permalink

    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.

  21. Avatar
    Michelle in VA Posted March 22, 2016 at 12:37 pm | Permalink

    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!

  22. Avatar
    Sandy Rees Posted March 22, 2016 at 12:37 pm | Permalink

    I would like to reduce the sugar in all recipes. I’m currently working with using honey, molasses and maple syrup in my recipes.

  23. Avatar
    Joanna F Posted March 22, 2016 at 12:52 pm | Permalink

    I’m always looking for not-too-sweet canned pie filling recipes! I’m looking forward to trying this applesauce.

  24. Avatar
    Liz Posted March 22, 2016 at 1:16 pm | Permalink

    Big fan of Food In Jars and am excited about this new book. Thanks for a wonderful giveaway!

  25. Avatar
    Rebecca S. Posted March 22, 2016 at 1:18 pm | Permalink

    I love jam but rarely buy it because of concerns about how much sugar is in it. I’d love to explore alternative recipes!

  26. Avatar
    Savannagal Posted March 22, 2016 at 1:30 pm | Permalink

    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.

  27. Avatar
    Terri Posted March 22, 2016 at 1:36 pm | Permalink

    I can’t wait to try the dried fig recipe from Marissa’s new book.

  28. Avatar
    Cindy Posted March 22, 2016 at 2:23 pm | Permalink

    We love Chutneys of all kinds, and all of the recipes I have contain a fair amount of sugar. Love to reduce that.

  29. Avatar
    Sara Posted March 22, 2016 at 2:30 pm | Permalink

    I am always looking for ways to reduce sugar in my family’s foods.

  30. Avatar
    Karina Seppi Posted March 22, 2016 at 2:32 pm | Permalink

    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!

  31. Avatar
    Cheryl Posted March 22, 2016 at 2:59 pm | Permalink

    I’m diabetic and would like to reduce the amount of sugar used in preserves, jams, and jellies.

  32. Avatar
    Mary Dale-Bannister Posted March 22, 2016 at 3:03 pm | Permalink

    I would love to make an apple butter with less sugar.

  33. Avatar
    Megan Z. Posted March 22, 2016 at 3:12 pm | Permalink

    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.

  34. Avatar
    Wendy Posson Posted March 22, 2016 at 3:25 pm | Permalink

    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.

  35. Avatar
    Fran Puckett Posted March 22, 2016 at 4:01 pm | Permalink

    I’d love to win this!

  36. Avatar
    Alica Posted March 22, 2016 at 4:10 pm | Permalink

    My family loves jelly, and I’d love to reduce the sugar the various types that I preserve each summer.

  37. Avatar
    Kathi L. Posted March 22, 2016 at 4:14 pm | Permalink

    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.

  38. Avatar
    Amy Z. Posted March 22, 2016 at 4:47 pm | Permalink

    I would love to reduce the sugar in my red pepper jelly.

  39. Avatar
    Heather Posted March 22, 2016 at 5:05 pm | Permalink

    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 🙂

  40. Avatar
    Karen Wood Posted March 22, 2016 at 5:09 pm | Permalink

    I’d like to reduce the sugar in all of the berry preserves. Strawberry, blueberry, boysenberry, and raspberry.

  41. Avatar
    Helaine Posted March 22, 2016 at 5:43 pm | Permalink

    I make a lot of jams and jellies and would love to reduce the amount of sugar that we use.

  42. Avatar
    Cora Burke Posted March 22, 2016 at 5:43 pm | Permalink

    I’m experimenting with a lot of alternative sweeteners. Always looking for new ideas! Thanks for the opportunity!

  43. Avatar
    Elizabeth Posted March 22, 2016 at 5:49 pm | Permalink

    I love preserving with less sugar! And, in my household, applesauce never gets extra sugar. Yay!

  44. Avatar
    Melissa Posted March 22, 2016 at 5:52 pm | Permalink

    I’d like to reduce the sugar in my blackberry jam, without losing any flavor.

  45. Avatar
    Erin Posted March 22, 2016 at 6:10 pm | Permalink

    I am always on the lookout for healthy recipes!

  46. Avatar
    Lynn Posted March 22, 2016 at 6:45 pm | Permalink

    Catsup! I keep an eye out, but so far I haven’t found a good combo of less sugar and great taste.

  47. Avatar
    Gayle Erwin Posted March 22, 2016 at 6:54 pm | Permalink

    I would love a reduced sugar rhubarb chutney

  48. Avatar
    Sarah Posted March 22, 2016 at 7:34 pm | Permalink

    hmmmm….gotta go with needing more recipes with less sugar for grapes!

  49. Avatar
    Larissa Posted March 22, 2016 at 7:49 pm | Permalink

    I’d like to replace the sugar in some of my jams.

  50. Avatar
    Laura W Posted March 22, 2016 at 8:51 pm | Permalink

    Most chutney recipes–I feel like the sugar gets in the way of the flavors.

  51. Avatar
    Robin Posted March 22, 2016 at 9:42 pm | Permalink

    I’d like to figure out how to cut the sugar in fig jam.

  52. Avatar
    Betty Posted March 22, 2016 at 10:06 pm | Permalink

    I’d love to cut the sugar in my blackberry jam.

  53. Avatar
    Cindy Posted March 22, 2016 at 10:11 pm | Permalink

    All of my recipes have too much sugar. Maybe need some that use agave?

  54. Avatar
    Mary Fortuner Posted March 22, 2016 at 10:22 pm | Permalink

    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.

  55. Avatar
    Mary Laiuppa Posted March 22, 2016 at 11:28 pm | Permalink

    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.

  56. Avatar
    Rachel Gray Posted March 22, 2016 at 11:29 pm | Permalink

    Would love to win these!

  57. Avatar
    Earlene Boyd Posted March 23, 2016 at 1:04 am | Permalink

    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.

  58. Avatar
    Beth C. Posted March 23, 2016 at 1:11 am | Permalink

    Jams! I would love to learn to comfortably sub other things besides white sugar.

  59. Avatar
    yi ying Posted March 23, 2016 at 2:22 am | Permalink

    I would like to make a tomato jam with less sugar!

  60. Avatar
    Chrissy Posted March 23, 2016 at 2:28 am | Permalink

    Would like to reduce the sugar in grape jam or butter.

  61. Avatar
    Lori Posted March 23, 2016 at 5:37 am | Permalink

    Spiced apple half-moons! Perfect and better than any store bought apple spice rings.

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 7:49 am | Permalink

      oh, yes!!! They’re some of our favorites too!

  62. Avatar
    ColleenB.~Texas Posted March 23, 2016 at 5:56 am | Permalink

    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

  63. Avatar
    Nancy A. Posted March 23, 2016 at 5:57 am | Permalink

    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!

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 7:47 am | Permalink

      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.

  64. Avatar
    katklaw777 Posted March 23, 2016 at 6:01 am | Permalink

    I’d like to reduce the sugar in my gooseberry jelly…they are sooooooo tart, so it is very hard!

  65. Avatar
    Andrea Posted March 23, 2016 at 6:17 am | Permalink

    I try to cut sugar out of everything, but for preserving its good to have some expert advice!

  66. Avatar
    Barbara Posted March 23, 2016 at 6:28 am | Permalink

    Canned peaches.

  67. Avatar
    Mary Ann Harville Posted March 23, 2016 at 6:36 am | Permalink

    Looking for a recipe for blackberry preserves that uses less sweetners.

  68. Avatar
    EILEEN Posted March 23, 2016 at 6:43 am | Permalink

    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!

  69. Avatar
    RENEE Posted March 23, 2016 at 7:04 am | Permalink

    I try to make most preserves at least low sugar, my favorite is Raspberry Rhubarb

  70. Avatar
    C. Posted March 23, 2016 at 7:16 am | Permalink

    would love to try the recipes

  71. Avatar
    stacie meiers Posted March 23, 2016 at 7:26 am | Permalink

    My favorite thing that I canned this year was Old Bay Dill Pickles. They were amazing!!!!

  72. Avatar
    Christine Posted March 23, 2016 at 7:29 am | Permalink

    I would love to make my peach jam with less sugar.

  73. Avatar
    Anna Jones Posted March 23, 2016 at 7:40 am | Permalink

    I’d love to reduce the sugar in my barbecue sauce!

  74. Avatar
    Susan Posted March 23, 2016 at 7:56 am | Permalink

    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.

  75. Avatar
    Heather Posted March 23, 2016 at 8:00 am | Permalink

    All jam recipes 🙂

  76. Avatar
    Rebecca Corey Posted March 23, 2016 at 8:02 am | Permalink

    Last summer’s blackberries need a pretty new home in these jars!

  77. Avatar
    Tammy B. Posted March 23, 2016 at 8:03 am | Permalink

    I’m already cutting the sugar in my jams and have been doing so for years. Always looking for ways to reduce sugar.

  78. Avatar
    Brenda Posted March 23, 2016 at 8:09 am | Permalink

    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!

  79. Avatar
    Joann Posted March 23, 2016 at 8:12 am | Permalink

    I would love to reduce the sugar in my spaghetti sauce!

  80. Avatar
    Emily Posted March 23, 2016 at 8:20 am | Permalink

    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!

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 8:54 am | Permalink

      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.

  81. Avatar
    Stephanie T Posted March 23, 2016 at 8:20 am | Permalink

    This is a great giveaway. I’ve loved Marisa’s books so far; can’t wait to read this one.

  82. Avatar
    Jo-Ann Posted March 23, 2016 at 8:30 am | Permalink

    Iive been using a lot of agave & honey in my jams lately & would love to try more.

  83. Avatar
    Shelley Pierce Posted March 23, 2016 at 8:32 am | Permalink

    My favorite item to can is my tomatillo salsa! Thanks!

  84. Avatar
    Patrice Posted March 23, 2016 at 8:33 am | Permalink

    I’m going to try the chunky spiced applesauce soon! Sounds yummy!

  85. Avatar
    Jill Posted March 23, 2016 at 8:42 am | Permalink

    Peach Butter!

  86. Avatar
    Chris K Posted March 23, 2016 at 8:57 am | Permalink

    Always looking for ways to cut sugar. Hoping to can more this year!

  87. Avatar
    Natalie S Posted March 23, 2016 at 9:00 am | Permalink

    I would love to reduce the sugar in my strawberry jam.

  88. Avatar
    Jacqueline Elmore Posted March 23, 2016 at 9:14 am | Permalink

    Love this site

  89. Avatar
    beth Posted March 23, 2016 at 9:26 am | Permalink

    love marisa’s books – they’re a staple in my kitchen. looking forward to the upcoming canning season, and trying out her new recipes!

  90. Avatar
    Mary Posted March 23, 2016 at 9:27 am | Permalink

    I’d love to try the recipes. Less sugar would be awesome!

  91. Avatar
    Tea Howard Posted March 23, 2016 at 9:36 am | Permalink

    I would like to learn to make mint jelly, sugar free or low sugar.

  92. Avatar
    Cindy R Posted March 23, 2016 at 9:36 am | Permalink

    I would love to reduce the sugar in my cranberry walnut preserves.

  93. Avatar
    Nancy herron Posted March 23, 2016 at 9:43 am | Permalink

    Less sugar in my applesauce would be great.

  94. Avatar
    Jonquil Posted March 23, 2016 at 9:45 am | Permalink

    Cherry pie filling, apple pie filling, & grapefruit jam are the first three I’d like to reduce or eliminate sugar in.

  95. Avatar
    Susan Posted March 23, 2016 at 9:48 am | Permalink

    It’s time to try something a little different.

  96. Avatar
    Lisa from Iroquois Posted March 23, 2016 at 10:08 am | Permalink

    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.

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 10:48 am | Permalink

      Yes, Lisa! We’ve made several using maple syrup and it results in some amazing preserves!Lucky you, with the trees to tap!!! 🙂

  97. Avatar
    Nancy Posted March 23, 2016 at 10:16 am | Permalink

    The blueberry lime jam is the best!

  98. Avatar
    Deborah Ryan Posted March 23, 2016 at 10:26 am | Permalink

    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.

  99. Avatar
    Jessica E Posted March 23, 2016 at 10:26 am | Permalink

    Apple (and other) pie filling(s)!

  100. Avatar
    Cathy F Posted March 23, 2016 at 10:32 am | Permalink

    Favorites are Marisa’s Cantaloupe jam with lots of vanilla bean, and tomato jam, of course!!!

  101. Avatar
    Katherine Herbison Posted March 23, 2016 at 10:38 am | Permalink

    Orange marmalade I know why so much sugar is needed but I’d still like to use less somehow.

  102. Avatar
    Sue D Posted March 23, 2016 at 10:43 am | Permalink

    I would like to reduce the sugar in my strawberry jam recipe.

  103. Avatar
    Nell Owens Posted March 23, 2016 at 10:43 am | Permalink

    Blackberry Jelly for my husband because he is diabetic!

  104. Avatar
    Janet Mack Posted March 23, 2016 at 11:00 am | Permalink

    I would like to reduce the sugar in all my jelly recipes. I am excited about Marisa’s new book.

  105. Avatar
    Cindy Posted March 23, 2016 at 11:04 am | Permalink

    I just retired and look forward to having more time in the garden and preserving!

  106. Avatar
    Heather HS Posted March 23, 2016 at 11:06 am | Permalink

    I love Melissa’s Canteloupe Vanilla jam… but it was TOO sweet for us.

  107. Avatar
    Kris Posted March 23, 2016 at 11:07 am | Permalink

    Is it possible to make a marmalade with less sugar?

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 11:30 am | Permalink

      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.

  108. Avatar
    Jennifer Posted March 23, 2016 at 11:14 am | Permalink

    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

  109. Avatar
    Brenda Posted March 23, 2016 at 11:31 am | Permalink

    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.

  110. Avatar
    mark Posted March 23, 2016 at 11:39 am | Permalink

    I would make applesauce with less sugar

  111. Avatar
    jenn Posted March 23, 2016 at 11:51 am | Permalink

    I’ve been trying to reduce the sugar in my preserves, so far it’s been hit or miss.

  112. Avatar
    Handful Posted March 23, 2016 at 12:44 pm | Permalink

    I’d love to have some lower sugar options.

  113. Avatar
    Lisa Posted March 23, 2016 at 12:48 pm | Permalink

    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.

  114. Avatar
    Gina Posted March 23, 2016 at 12:49 pm | Permalink

    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!

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 1:00 pm | Permalink

      Absolutely, Gina! It really does let the natural flavors shine through when you can remove that extra sugar!

  115. Avatar
    sharron orcutt Posted March 23, 2016 at 12:49 pm | Permalink

    just started using pomona’s last season and it surely makes a difference in sugar useage and sets nicely also. cute jars

    • Lisa Reinhart
      Fillmore Container Posted March 23, 2016 at 1:00 pm | Permalink

      Glad to hear that you’re enjoying it Sharron.

  116. Avatar
    sharron orcutt Posted March 23, 2016 at 12:54 pm | Permalink

    received the new book yesterday naturally sweet food in jars will be trying new recipes this year. i have all marisa’s books

  117. Avatar
    HS kraftmaking Posted March 23, 2016 at 1:10 pm | Permalink

    I would like to reduce the sugar in acai berry jam.

  118. Avatar
    Lauren Ebin Posted March 23, 2016 at 1:12 pm | Permalink

    I’d love to reduce the amount of sugar in my blood orange marmalade.

  119. Avatar
    Amanda Posted March 23, 2016 at 1:34 pm | Permalink

    I’ve been waiting anxiously for this book to come out! Its on my birthday wish list 🙂

  120. Avatar
    Darla Posted March 23, 2016 at 2:07 pm | Permalink

    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.

  121. Avatar
    Maneesha Pradhan Posted March 23, 2016 at 2:25 pm | Permalink

    Strawberry jam for sure.

  122. Avatar
    Angela Posted March 23, 2016 at 3:04 pm | Permalink

    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.

  123. Avatar
    Andrea Grabowski Posted March 23, 2016 at 3:14 pm | Permalink

    Love to find a good sugarless strawberry jam.

  124. Avatar
    Andrea Watts Posted March 23, 2016 at 3:25 pm | Permalink

    Apple pie jam

  125. Avatar
    Miriam Hardin Posted March 23, 2016 at 3:51 pm | Permalink

    Oh man, that looks so yummy! Totally going to try this out!

  126. Avatar
    Anita Lotz Posted March 23, 2016 at 3:51 pm | Permalink

    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.

  127. Avatar
    Marie Foohey Posted March 23, 2016 at 4:51 pm | Permalink

    Vanilla strawberry preserves was my favorite preserve I made last year!

  128. Avatar
    Rebecca Posted March 23, 2016 at 5:06 pm | Permalink

    I’d like to use less sugar in my jams, certainly, but I’m also looking forward to the new book for natural sweeteners!

  129. Avatar
    Jeanne Posted March 23, 2016 at 5:24 pm | Permalink

    Oh, I want these!

  130. Avatar
    CherylV Posted March 23, 2016 at 6:05 pm | Permalink

    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.

  131. Avatar
    esther hamm Posted March 23, 2016 at 6:17 pm | Permalink

    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….

  132. Avatar
    Mili Posted March 23, 2016 at 6:36 pm | Permalink

    I am always experimenting with less sugar in my jam, love to highlight the flavor of the Fruit!

  133. Avatar
    Michelle C. Posted March 23, 2016 at 7:49 pm | Permalink

    I started using Pomona’s in part because I could reduce the sugar in my jam recipes.

  134. Avatar
    Katie Posted March 23, 2016 at 8:16 pm | Permalink

    I would like to reduce the sugar in my family’s favorite homemade jam–strawberry.

  135. Avatar
    Jo'Ann Godshall Posted March 23, 2016 at 10:01 pm | Permalink

    Love her books

  136. Avatar
    Kristen Posted March 23, 2016 at 10:50 pm | Permalink

    Olallieberry jam!

  137. Avatar
    Annie Posted March 23, 2016 at 11:42 pm | Permalink

    Orange marmalade with less sugar would be great, or anything with cranberries!

  138. Avatar
    Haley Posted March 24, 2016 at 12:20 am | Permalink

    I would like to reduce the sugar in most canning recipes.

  139. Avatar
    Jen Posted March 24, 2016 at 12:24 am | Permalink

    Honeyed peaches!

  140. Avatar
    mandy Posted March 24, 2016 at 2:49 am | Permalink

    I really like making fruit syrups and would like to make them a bit lighter on the sugar

  141. Avatar
    Gretchen Posted March 24, 2016 at 6:19 am | Permalink

    I’d love to reduce the sugar in all my preserves, especially the fruit jams and syrups.

  142. Avatar
    Abbie P Posted March 24, 2016 at 6:35 am | Permalink

    Strawberry jam is so good but needs less sugar

  143. Avatar
    Faith Elliott Posted March 24, 2016 at 8:11 am | Permalink

    I would love to try natural sweeteners on my plum jam and my cherry jam. These two were my kids favorites from last year!

  144. Avatar
    Robin E. Posted March 24, 2016 at 8:26 am | Permalink

    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?

    • Lisa Reinhart
      Fillmore Container Posted March 24, 2016 at 9:34 am | Permalink

      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?

  145. Avatar
    Catherine Posted March 24, 2016 at 9:59 am | Permalink

    I’d like to reduce the sugar in my cherry preserves – I can never balance it just right!

  146. Avatar
    Ron Carr Posted March 24, 2016 at 11:56 am | Permalink

    Love the new Food in Jars book!

  147. Avatar
    Pam Posted March 24, 2016 at 12:07 pm | Permalink

    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.

  148. Avatar
    cindy Posted March 24, 2016 at 12:07 pm | Permalink

    I love low sugar preserves! And would love to have a cookbook with recipes instead of chasing them on the Internet! Thank you!

    • Lisa Reinhart
      Fillmore Container Posted March 24, 2016 at 1:18 pm | Permalink

      LOL! Yes, Cindy…and it’s easier to keep all of your notes right there on the page too!

  149. Avatar
    Cindy G Posted March 24, 2016 at 12:24 pm | Permalink

    I have raspberries growing wild in my yard, and I’d love to make a low sugar jam with them.

  150. Avatar
    Mary Posted March 24, 2016 at 12:25 pm | Permalink

    Would love to preserve naturally!

  151. Avatar
    Carol Volkmann Posted March 24, 2016 at 12:44 pm | Permalink

    Love the fact that you have beautiful jars and are giving away this preserving pkg.

  152. Avatar
    Barb Posted March 24, 2016 at 12:55 pm | Permalink

    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.

  153. Avatar
    Chrissy Posted March 24, 2016 at 12:56 pm | Permalink

    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!

  154. Avatar
    annieg Posted March 24, 2016 at 1:01 pm | Permalink

    Thank you for the giveaway. I’m a subscriber to Marissa’s blog and I love her site.

  155. Avatar
    Elizabeth Posted March 24, 2016 at 1:06 pm | Permalink

    I would love to make blackberry jam with less sugar!!! Great post!!!

  156. Avatar
    Jayme Posted March 24, 2016 at 1:35 pm | Permalink

    I love Marisa’s books! I’m looking forward to reading this one!

  157. Avatar
    farmerswife518 Posted March 24, 2016 at 1:38 pm | Permalink

    Pie Filling and Cowboy Candy!

  158. Avatar
    Yvonne Coyle Posted March 24, 2016 at 2:09 pm | Permalink

    Love these jars! I have a few vintage ones. They’d be great for my lemon thyme peach jam!

  159. Avatar
    Maureen Posted March 24, 2016 at 2:19 pm | Permalink

    i would love to cut sugar in raspberry jam

  160. Avatar
    Dianna Posted March 24, 2016 at 2:21 pm | Permalink

    Would love to make a sugar free bread & butter pickle

  161. Avatar
    Gail DeSimio Posted March 24, 2016 at 2:26 pm | Permalink

    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!

  162. Avatar
    Amanda D Posted March 24, 2016 at 2:39 pm | Permalink

    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.

    • Lisa Reinhart
      Fillmore Container Posted March 24, 2016 at 2:43 pm | Permalink

      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! 🙂

  163. Avatar
    Kristen Finnemore Posted March 24, 2016 at 2:45 pm | Permalink

    Love Marissa’s style!

  164. Avatar
    Mark Posted March 24, 2016 at 3:22 pm | Permalink

    I love to make jams and preserves with unconventional items combined. Would love to make more with less sugar and more natural sweeteners.

  165. Avatar
    Jackie Posted March 24, 2016 at 3:26 pm | Permalink

    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

  166. Avatar
    Jenny Posted March 24, 2016 at 3:34 pm | Permalink

    I have wanted to try Pomona’s pectin for some while!

  167. Avatar
    Tina Evans Posted March 24, 2016 at 3:55 pm | Permalink

    I’d love to reduce the sugar in my chokecherry syrup. ☺

  168. Avatar
    Lori Davis Posted March 24, 2016 at 4:05 pm | Permalink

    Yes, for pumpkin butter!

  169. Avatar
    Karminder Brown Posted March 24, 2016 at 4:05 pm | Permalink

    I would love to reduce the sugar in my Concord grape jelly!

  170. Avatar
    Erika B. Posted March 24, 2016 at 4:10 pm | Permalink

    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.

  171. Avatar
    Jane Posted March 24, 2016 at 4:23 pm | Permalink

    I’ve made many low-sugar or honey-sweetened recipes from the Food in Jar blog and all have been great!

  172. Avatar
    karen powell Posted March 24, 2016 at 4:26 pm | Permalink

    my fruit jams…I’d like to reduce sugar by 90% I like tart jam

  173. Avatar
    Rachelle Posted March 24, 2016 at 4:33 pm | Permalink

    I would love to win this!

  174. Avatar
    Leisa Wall Posted March 24, 2016 at 4:36 pm | Permalink

    Habanero Jelly for sure!

  175. Avatar
    Kathy Posted March 24, 2016 at 4:38 pm | Permalink

    It would be great to have a lower-sugar marmalade recipe.

  176. Avatar
    Karen Beal Posted March 24, 2016 at 4:41 pm | Permalink

    I think my double berry jam would be great naturally sweetened. Thanks for the giveaway!

  177. Avatar
    Cathy M T Posted March 24, 2016 at 4:44 pm | Permalink

    Maybe Pear Ginger Conserve

  178. Avatar
    bobbi dougherty Posted March 24, 2016 at 4:46 pm | Permalink

    I would love to cut some of the sugar in my jams. 🙂 Thanks for the chance

  179. Avatar
    Megan Posted March 24, 2016 at 4:47 pm | Permalink

    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.

  180. Avatar
    Vickie Dickmyer Posted March 24, 2016 at 4:51 pm | Permalink

    Would love to be able to cut the sugar content in all the things I can. This book sounds great!

  181. Avatar
    Tammy Posted March 24, 2016 at 5:00 pm | Permalink

    Would love to reduce the sugar in my blackberry jam.

  182. Avatar
    Sharon Casillas Posted March 24, 2016 at 5:00 pm | Permalink

    Looking to reduce refined sugars in all my preserves

  183. Avatar
    Sherri Marchant Posted March 24, 2016 at 5:14 pm | Permalink

    Honestly, I’d like you reduce the sugar in all my preserves, jams and jellies. I usually use the lower sugar pectin recipes.

  184. Avatar
    amanda e Posted March 24, 2016 at 5:19 pm | Permalink

    I want to reduce the sugar in my strawberry jam and home canned peaches

  185. Avatar
    Randy Ellwood Posted March 24, 2016 at 5:26 pm | Permalink

    I’ve have a potential customer who asked about reduced or alternative sugar jams. This would be a great resource!

  186. Avatar
    Debra Miller Posted March 24, 2016 at 5:36 pm | Permalink

    I would love to be able to reduce the sugar used in my Black Raspberry Jam.

  187. Avatar
    Norma-Jean Posted March 24, 2016 at 5:40 pm | Permalink

    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.

  188. Avatar
    Sara Posted March 24, 2016 at 5:50 pm | Permalink

    I’ve been slowly decreasing sugar using Pomona’s Pectin over the past few years.

  189. Avatar
    Anne Marie B. Posted March 24, 2016 at 5:53 pm | Permalink

    I’d love to cut the sugar in my peach jam!

  190. Avatar
    ed p. Posted March 24, 2016 at 5:57 pm | Permalink

    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.

  191. Avatar
    Tari A Posted March 24, 2016 at 5:57 pm | Permalink

    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.

  192. Avatar
    Cathy Posted March 24, 2016 at 6:10 pm | Permalink

    I’d love to reduce sugar in my jams without sacrificing the taste or texture.

  193. Avatar
    Jean Posted March 24, 2016 at 6:23 pm | Permalink

    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!

  194. Avatar
    Carol Saucier Posted March 24, 2016 at 6:26 pm | Permalink

    Trying to switch to honey based jam and jellies. Love to collect cookbooks.

  195. Avatar
    Shana Williams Posted March 24, 2016 at 6:31 pm | Permalink

    I would like to use honey more than sugar.

  196. Avatar
    Constance Posted March 24, 2016 at 6:39 pm | Permalink

    An overall reduction in sugar would be a good thing. Looking forward to seeing Marisa’s new book.

  197. Avatar
    Sue Kramer Posted March 24, 2016 at 7:07 pm | Permalink

    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.

  198. Avatar
    Rose Posted March 24, 2016 at 7:41 pm | Permalink

    I just got some local honey and I’d love to try her honey sweetened recipes!

  199. Avatar
    Brandi Jo Plaster Posted March 24, 2016 at 8:00 pm | Permalink

    Can’t wait for Marissa’s new book!

  200. Avatar
    Kat Posted March 24, 2016 at 8:20 pm | Permalink

    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.

  201. Avatar
    Barbara Posted March 24, 2016 at 8:23 pm | Permalink

    I loved making pear chutney this year

  202. Avatar
    Caroline Ziegler Posted March 24, 2016 at 9:04 pm | Permalink

    Tomato Jam is the recipe I’d like to use less sugar in!

  203. Avatar
    Dana Manners Posted March 24, 2016 at 9:05 pm | Permalink

    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.

  204. Avatar
    Luz Spinola Posted March 24, 2016 at 9:51 pm | Permalink

    Strawberry Jam!!! Yummi!!

  205. Avatar
    Julie stinson Posted March 24, 2016 at 9:53 pm | Permalink

    strawberry rhubarb jam

  206. Avatar
    Luz Spinola Posted March 24, 2016 at 9:56 pm | Permalink

    Strawberry Jam!!

  207. Avatar
    Lydia Ruddy Posted March 24, 2016 at 10:20 pm | Permalink

    I often omit or reduce sugar in my preserves. I like to let the fruit shine.

  208. Avatar
    Mary K. Posted March 24, 2016 at 10:58 pm | Permalink

    I am always looking for recipes for fruit butters without sugar or jams. I am so excited to try your recipes.

  209. Avatar
    Karena Jackson Posted March 24, 2016 at 10:59 pm | Permalink

    There are so many fun and interesting posts! Great site!

  210. Avatar
    karen b Posted March 25, 2016 at 3:11 am | Permalink

    Marmalade!

  211. Avatar
    Lidia Posted March 25, 2016 at 7:22 am | Permalink

    Can’t wait to try making jam with honey instead of sugar!

  212. Avatar
    Rhonda Posted March 25, 2016 at 7:37 am | Permalink

    Always looking for a way to cut sugar in jam recipes.

  213. Avatar
    Dolly Posted March 25, 2016 at 7:55 am | Permalink

    Love anything raspberry! I so appreciate lower sugar. Beautiful jars, great podcast.

  214. Avatar
    Victoria VanBuskirk Posted March 25, 2016 at 8:08 am | Permalink

    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.

  215. Avatar
    Elizabeth Posted March 25, 2016 at 9:26 am | Permalink

    I’d love to make jams with less sugar, I am growing a lot of strawberries this year!

  216. Avatar
    Mar Laut Posted March 25, 2016 at 9:47 am | Permalink

    Strawberry jam is great but has too much sugar for my taste!

  217. Avatar
    Velicia Timm Posted March 25, 2016 at 10:42 am | Permalink

    I love strawberry preserves!

  218. Avatar
    Lori Posted March 25, 2016 at 11:12 am | Permalink

    I love using honey instead of white sugar in my jam recipes!

  219. Avatar
    Louise Ziegler Posted March 25, 2016 at 11:33 am | Permalink

    I’m eager to try jams made without sugar — and new recipes from Marisa (my go-to for all things preserves).

  220. Avatar
    Erin Posted March 25, 2016 at 12:01 pm | Permalink

    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!

  221. Avatar
    Holly Boland Posted March 25, 2016 at 12:29 pm | Permalink

    I would love to reduce the sugar in my wild blackberry Jelly.

  222. Avatar
    Georgann Ganas Posted March 25, 2016 at 1:13 pm | Permalink

    I’d like to try a low sugar jam.

  223. Avatar
    sharon b Posted March 25, 2016 at 3:22 pm | Permalink

    I new to jams so I would love to cut the sugar in my blueberry jam.

  224. Avatar
    Rhonda Mullins Posted March 25, 2016 at 4:09 pm | Permalink

    neew to canning and dont have jars yet (money is very tight) this would be a blessing to get me started ..

  225. Avatar
    Linda Jennings Posted March 25, 2016 at 7:42 pm | Permalink

    Rosemary Rhubarb jam! I made it with rhubarb that I had in the freezer at Christmas time and it was wonderful.

  226. Avatar
    Susan Posted March 25, 2016 at 8:40 pm | Permalink

    I would love to go sugar free, but without using stuff like aspartame, xylitol, sorbitol, sweet and low, etc.

  227. Avatar
    Olivia Posted March 25, 2016 at 8:58 pm | Permalink

    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.

  228. Avatar
    Michelle O Posted March 25, 2016 at 9:30 pm | Permalink

    I love that the recipes are made without processed sugar! I need this!

  229. Avatar
    Sarah D. Posted March 25, 2016 at 11:02 pm | Permalink

    A lot of jam/ preserve recipes use a lot of sugar. It would be nice to use less!

  230. Avatar
    phyllis gould-moore Posted March 26, 2016 at 12:15 am | Permalink

    would love to win this. i just started making homemade jams and jellys.

  231. Avatar
    cori Posted March 26, 2016 at 12:50 am | Permalink

    I would love to have a more natural favor in my canning

  232. Avatar
    Kristin Faircloth Posted March 26, 2016 at 1:04 am | Permalink

    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.

  233. Avatar
    Joanna Posted March 26, 2016 at 8:37 am | Permalink

    I’d love to cut the sugar in raspberry jam.

  234. Avatar
    Mary Posted March 26, 2016 at 9:14 am | Permalink

    I have all her books, can’t wait to add this one

  235. Avatar
    Janice Posted March 26, 2016 at 10:54 am | Permalink

    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?

  236. Avatar
    Thriftyredhead Posted March 26, 2016 at 12:35 pm | Permalink

    Love, love, love new cook books. Thank you for the opportunity for the giveaway.

  237. Avatar
    DJ Posted March 26, 2016 at 1:15 pm | Permalink

    I would love to learn how to reduce the sugar in blueberry jam.

  238. Avatar
    Ariel Posted March 26, 2016 at 7:34 pm | Permalink

    I would like to reduce the sugar in my peach jam!

  239. Avatar
    Bri Posted March 26, 2016 at 11:42 pm | Permalink

    I would like to reduce the sugar in ginger strawberry rhubarb jam.

  240. Avatar
    Michelle Dowd Posted March 27, 2016 at 12:28 am | Permalink

    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 🙂

  241. Avatar
    bethany Posted March 27, 2016 at 11:22 am | Permalink

    I would like to use less sugar in my Marmalades, without affecting the color

  242. Avatar
    Lori Williams Posted March 27, 2016 at 7:03 pm | Permalink

    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.

  243. Avatar
    Tangela Posted March 28, 2016 at 10:53 am | Permalink

    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.

  244. Avatar
    Cindy Bills Posted March 28, 2016 at 11:05 am | Permalink

    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 =)

  245. Avatar
    Jordyn Posted March 28, 2016 at 1:06 pm | Permalink

    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.

  246. Avatar
    Sophia Posted March 28, 2016 at 1:22 pm | Permalink

    These look delicious! i will have to try it soon

  247. Avatar
    Anne Posted March 28, 2016 at 6:17 pm | Permalink

    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.

  248. Avatar
    girlfromwva Posted March 28, 2016 at 6:31 pm | Permalink

    strawberry jam~ would love to reduce the sugar amount

  249. Avatar
    Christine Posted June 30, 2017 at 10:22 am | Permalink

    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!

  250. Avatar
    Judy Babin Posted April 25, 2018 at 2:21 pm | Permalink

    Love the jars and would love to cut down the amount of sugar used