I'm "diggin" thru "Diggin in the Earth" ;) for threads about sugar in canning & jammin' and found this one & wanted to see if I could get a confirmation that if I go with a low sugar or no sugar pectin, it gives me the choice of adjusting the sugar that the recipe calls for? I am a first time canner/jammer & DH is diabetic & I am very low carb.
Also-any feedback on using stevia or maybe 1/2 stevia, 1/2 sugar for recipes?
I will be starting out with bread & butter pickles and jalapeno jam. Stopping off at library on way to the store for my jars to see if the Bell book is available or any others but also found some simple recipes online.