Post #2655930

I made jam once . Raspberry. After realizing it was like 3 or 4 cups of sugar per 1 cup of mashed berries cooked down. I tried to find alternative ways to doing it. I used 1/3 less sugar and substituted with Splenda. It was a very tart jam though still edible. Probably won’t ever make it again. I just happened to live somewhere with a bunch of raspberry bushes then. It’s not cheap to do it either. Cheaper than store bought. Probably . But probably not by much. Sugar, jars, lids, and pectin. And if the fruit ain’t free, it’s definitely not cheaper than store bought.