Melba's Jammin' wrote:
....
>:-)
>
> Keep your jam in the dark. Sugar helps with the color, too, as well as
> the flavor and preservation. Have you ever noticed that the no-sugar
> fruit spreads in the supermarket ‹ they get brownish in color with age.

hmm, i keep all of what i make in
dark closets.

no, i've not really looked at the low
sugar items at the store very often. i
much prefer sugared jams (sweet tooth ).
and the past few years our jam buying has
greatly decreased -- other than a jar of
apricot every once in a great while.


songbird