Just been discussed here already, in another thread.

I just went online and googled it. I found that the only place that sells it so far is "Vermontcountrystore.com". They sell it for $8.95 a box. Cosidering five pounds of sugar is about $3.00 and a box of pectin is $2.00 I don't think it is such a good bargain. If it was in the clearance aisle in a store they probably could't sell it either at that price. I don't mind spending a little extra time adding ingredients to save a few dollars.

I know they have had it in other countries for a while. I wouldn't pay extra for it, either. Guess if I got a bargain on it, I would buy it to use for my husband's jam.
Now that I use Pomona's for my sugar free stuff, I am really liking it. I think it would gel anything.

VT Country store is notorious for over pricing.

Thanks for the replies. Ken, I apologize for missing the thread where it was already discussed.

I agree, I wouldn't pay extra and how hard is it to measure sugar and dump a box of pectin? But for a buck, well, that's a different story.

Linda Lou, thanks for the feedback on Pomona's. I bought some but haven't ventured to using it yet. My elderly parents love apple-raspberry jelly but can't consume all the sugar. I need to just mix up a batch and experiment on them with reduced the sugar levels. he he he

Try Splenda too. I used it to make my tropical peach spread. In vinegar based pickles, its sweetening power is about ten times, so very little needs to be added. For jellies though, you have to go by taste. Because I am diabetic, I have to be careful of high sugar in foods. If I were to use something like nutrasweet as a sweetener, I couldn't stand the after taste.

I just saw this for sale at our local Walmart. They wanted 6.50 a box and it only made one recipe batch.

Stacie

Afiesty, I used some unsweetened frozen apple juice concentrate in my plum jelly and used Splenda and the Pomona's. It is good. I used bottled apple juice in the peach jam, and I prefer the frozen concentrate.
The juice makes it so easy, you can add the other flavor along with it. Makes the berries and other fruit go farther, too, if you need it to.

My apple butter used both my fresh apples, as well as some dried, and cider, as well as apple juice concentrate. Just finished up making 10 jars of apple butter.

Thanks for all the suggestions! I like to use the frozen apple juice too. I've got bottled apple raspberry juice (100% juice) and will make a double batch tomorrow morning with the Pomona's and reduced sugar. I only have the little packets of Splenda; will have to look into the cost at Costco.

My Mom turns 87 on Sunday and I'd like to surprise her with her favorite jelly since she's the one who got me hooked on canning. Dad is the one who can't eat sugar; he's not diabetic but it bothers his eyes.

If you haven't had apple raspberry jelly, it is quite good. The recipe is at home or I'd post it.

Check out BJ's if you have one nearby. Knudsen brand has a half gallon of 100% cranberry juice there. No sugar or any other sweetening added. Now THATS sour!!

I used this and loved it. As soon as I actually started buying it, my supermarket stopped carrying it!