Hi Liliana,
Yes 1/2c. is 1/2 cup. Thanks for pointing that out. I will change it.
Stevia will not work. I have used lots of sugar alternatives and I find that for fruit, like in this jam recipe, monk fruit sugar works really well. It has the consistency of sugar and really goes well with fruit. I use stevia for fruit based beverages; like lemonade or a cranberry drink I do. Liquid stevia is great for beverages.
For baking, you can use monk fruit but I find xylitol is the best.
Try the recipe again with monkfruit and let me know how is goes. If you live in Canada, the bulk barn has monkfruit sugar at the best price.
Everyday on Occasion 
Please, what is c( cup)? And 1/2c?
I used stevia but it did not come as good . I wonder if monk fruit will give a better consistency.
Thanks
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Hi Liliana,
Yes 1/2c. is 1/2 cup. Thanks for pointing that out. I will change it.
Stevia will not work. I have used lots of sugar alternatives and I find that for fruit, like in this jam recipe, monk fruit sugar works really well. It has the consistency of sugar and really goes well with fruit. I use stevia for fruit based beverages; like lemonade or a cranberry drink I do. Liquid stevia is great for beverages.
For baking, you can use monk fruit but I find xylitol is the best.
Try the recipe again with monkfruit and let me know how is goes. If you live in Canada, the bulk barn has monkfruit sugar at the best price.
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Thank you for trying this! I am going to make an Apple jelly with monkfruit! 🙂
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Would you use same recipe for blackberries or blueberries?
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Yes, any berry.
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Does it have enough natural pectin to set up?
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Yes. The lemon gives it the pectin.
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Thank you for this! Can’t wait to try it!! I love that you don’t have to do the whole canning process for it either!!!
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can you use this recipe and preserve it canning to?
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I’m not sure. It doesn’t require heating the jars and sealing them. I just do a jar at a time.
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