You can create fresh jams by mixing this special fibre blend with fruit and a touch of honey in a food processor.
With this method, you should work in small batches, freeze or refrigerate your jam and use it up within a few weeks.
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Labelled “light” or “less sugar needed,” these pectin-based jams can be stored at room temperature as long as they are canned safely.
Using gelatin or agar-agar (a seaweed product) as a thickening agent allows you to reduce sugar without compromising flavour.
Bonus: Agar-agar is known for its detoxifying properties.
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Honey tastes up to one and a half times sweeter than sugar, meaning you need less of it. But it doesn’t jell as easily as sugar, so consider using it in combination with modified pectin or PGX.