Super simple success story!

All of you, no doubt, have the following information tucked away in the deep recesses of your very large brains/I, on the other hand, did not.  As a relative newcomer to low sugar jam making, I was in the dark about low methoxyl pectin.  

Read more about about this pretty amazing product:

"Pomona's Universal Pectin makes thick jam and jelly with rich, full flavor undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55-85% sugar to set firmly. Not so with Pomona's Universal Pectin which is a sugar-free, low-methoxyl citrus pectin that is activated by calcium. Since it does not require sugar to jell, jams and jellies can be made with less, little, or no sugar. Some other possible sweeteners are honey, fructose powder, concentrated fruit sweetener, maple syrup, frozen juice concentrate, stevia, Splenda, and other artificial sweeteners."

I found Pomona at Whole Foods and made a batch of cherry jam with only one addition: the rind as well as juice from the lemon.  Otherwise, I did not diverge from the directions on the back of the box using the smallest amount of sugar possible.  Super easy and quite flavorful/colorful!  A definite winner when added to Fage 0%.  YES!  SUCCESS!!!

Stay tuned for Zucchini Pancakes.  I put on a pound eating what we produced yesterday.  Trying another recipe tomorrow.  Will share the best.  

Plant zucchinis now.