I was wondering if any jam makers out there could help me out. I am new to making jams (and to these boards) and I was wondering why people have such a negative attitude towards natural powder pectins. I want to start jamming our local fruits and would like to make enough to get through the winter( we are jam nuts). Both my parents are diabetic and the old recipes I have from my grandmother require a lot of sugar to preserve them. I wanted to use the low sugar pectin so that my parents can enjoy the jams too, but after doing some research I'm skeptical. If I take my old recipes and lesson the sugar will they still keep through the winter.
Oh and I properly hot water can everything.
Thanks for your input in advance!