When I first started canning my own jams and jellies, I thought it was crazy most recipes and pectin call for using as much, if not more sugar, than fruit. I want the wholesomeness of the fruit, not bucket fulls of sugar!
Do you have to use store bought pectin to make jam and jelly?
Do you have to use sugar to safely can fruit?
How did people use to make and can jam and jelly before store-bought pouches of stuff?
Is all fruit safe to can? (the answer is no)
My name is Melissa K. Norris. I'm the author of The Made-from-Scratch Life: Simple Ways to Create a Natural Home, the host of the Pioneering Today Podcast, a 5th generation homesteader, founder and lead teacher at Pioneering Today Academy where I share how we raise all of our own meat, grow an all heirloom seed garden, preserve our harvest for year round eating without a grocery store, how to seed save and more!
I've been canning for over 18 years, but I still remember wondering how to get my jam and jelly to turn out without a ton of sugar or a runny set. It was frustrating to put in all that work and have a goopy mess instead of nice spreadable jam.
Was it safe to cut back on the sugar? I mean, what's the point of having this wonderfully preserved fruit if it's loaded with tons of sugar.
I decided to put together all the lessons, tips and tricks I'd learned over the years into an easy recipe book with the charts I wish I'd had to begin with. I developed my recipes for those of us who don't want to purchase pectin and use tons of sugar when preserving our bounty.