| “I just don’t want to use that much sugar.” I’ve been there! When making your own jam or jelly, or even pie filling, some recipes just have a lot of added sugar in them. Whatever happened to just fruit? 😉 Thankfully, there are some great ways to cut down on the added sugar when you’re canning! First, sometimes it is just as simple as substituting honey for sugar. Learn more about ratios to replace sugar with honey instead. There’s also a product called Pomona’s Pectin that allows you to make jams and jellies WITHOUT any sugar at all, or with reduced sugar. Check it out here. And finally, while this is very controversial (and I don’t really like using it myself), you can also use Splenda for canning. | 
