Re: Anyone used Agave in canning jams and jellies?
I tried the Pomona's Pectin and it seems to have turned out well. I also made another batch using the Ball Low/No Sugar Pectin with apple juice, and that is pretty good too although a bit more tart.
Interesting about the Agave, Mama. Although mine says "raw" it does state that it is heated to under 118 degrees in processing. I like the fact that it is a low GI sweetener.