Instructions: I have successfully made jams using concentrated fruit juices instead of sugar. Here is a recipe from the book Canning and Preserving Without Sugar by Norma M. MacRae, R.D.

Mash half the berries, place in non-aluminum kettle with lemon juice, pectin, glycerine, salt and grape juice. Bring to a rolling boil for 1 minute, stirring constantly. Remove from heat. Add remaining berries.

Combine gelatin with water; allow to stand 5 mins, then heat gently to disolve. Add to berries, stirring well to mix.

Pour into hot, sterile pint jars, leaving 1/2 inch at top for expansion.

Top with hot, sterile lids and process in boiling-water bath for 5 mins after water returns to boiling. If any jars fail to seal, refrigerate and use within ten days, or freeze for later use.

To freeze, pour into clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and allow to cool to room temp. Place in freezer. To use, thaw overnight in refrigerator.

Makes 10 1/2 cups.

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