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Sugar (and sugar substitute)-free preserves?

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Does anyone have tips? Besides just cooking fruit down - would I need to add citric or ascorbic acid for shelf life? Pectin for texture? I'm looking for shelf stability.
Thanks!

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  1. You need to buy some Pomona's Pectin and go to town. I make very low sugar jam with it every summer. It uses calcium to create a jell, rather than sugar. Check out their website.