How can our jams be so low in sugar when traditional jams are typically half fruit, half sugar? Well, it's all about the natural pectin we use that sets the jam and not the sugar, as used to be the way. We've found that one cup of sugar to four cups of fruit adds just the right amount of sweetness while also maintaining the genuine flavour of the fruit. While it's definitely more costly to make jam this way, we believe in preserving the true flavours of fruit as you would when picked fresh.