very good post - tastily done! You got me to keep reading ... you lost me on pectin and sugar but I upvoted because it's a good read. I wonder if stevia or honey could actually be a better alternative on this one. Not a fan of sugar - if only Synsepalum dulcificum or miracle berries are not just available in Africa, I would powder one of it's fruits and eat it before eating sugar free fruit jams. Thank you for the recipe anyway!
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.
@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.
I wonder if using Arrow root powder in place of pectin could work? hmm.
Worth a try... unless your produce is just too perfect to risk! (That's how I often feel.)