alt Hacker NewsIt depends on the type of fruit though, since there are some fruits that won't set properly with the low-sugar pectin. (This only applies to home canning though, since the industrial manufacturers should have access to other thickeners.)
It depends on the type of fruit though, since there are some fruits that won't set properly with the low-sugar pectin. (This only applies to home canning though, since the industrial manufacturers should have access to other thickeners.)
It does come out a bit less viscous than industrial jams, although enough that it can stay on top of a slice of bread, but it's much healthier and, more importantly, it tastes so much better. Works with berries pretty well.