Thank you! I'm not a fan of sugar, either... but there's something about its chemistry that helps to gel the jam. I typically use local honey if I need to sweeten a food or beverage, and experiment with finding the minimal amount of sugar to get the job done while baking or preserving... but yeah, it's still in there.
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@steemitpatina - it's the acidity or the sourness of the fruits you use for making a jam - it makes sugar's 2 substances glucose and fructose separate or break - so it doesn't harden and becomes jelly instead.
I've had no sugar added jams and jellies but they probably still have pectin or cornstarch..not sure.