The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer’s instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45%
Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing.
Jams, Butter and Pastes: are whole fruit purees of increasing density. Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.
