What is Low Sugar???

Whenever possible, we decrease the amount of sugar in our recipes.  Sugar is a filler and frankly it's cheaper than the fruits you put into the jams which is why major manufactures use it.
We try to do a couple things:

• Cook off much of the water in the products to concentrate the sugars and pectins in the fruit.
• We use more expensive pectin when available to modify the traditional standard pectin and sugar relationship.
• Carb count?  It's actually about the same as full sugared jams or jellies, but fruit carbs are so much better than sugar carbs.