I am making jam, a lot of jam, enough for a year. I make it with Pamona's Universal Pectin:
"Pomona's Universal Pectin" is a sugar-free, low-methoxyl citrus pectin that is activated by calcium. Since it does not require sugar to jell, jams and jellies can be made with less, little, or no sugar. Some other possible sweeteners are honey, fructose, sucanat, concentrated fruit sweetener, maple syrup, agave, frozen juice concentrate, stevia, xylitol, Splenda and other artificial sweeteners.The Canadian distributer is in Parksville.
The jam I get from this tastes like strawberries and nothing but.
I am freezing a bunch. Stephen is making a Pavlova. But we will still have more berries to use today.