Anybody heard of Pomona Pectin? It's produced in Denmark and is available at this site: http://www.pomonapectin.com/ It is a natural citrus pectin that allows you to make jams, jellys, etc. with little to no sugar. It includes a package of calcium that you mix with water to activate it. It is rather pricey, but with a long shelf life and savings in sugar, it might equal out with regular pectin. You can also double and triple your batches because it is not dependent on the sugar ratio to reach the jell stage. Fruit juice or other natural or artificial sweetners can be used, including stevia and agave and the myriad of others available. I don't see anyone who markets it locally. Some Whole Foods may carry it, but that is spotty. I'm going to order some and will let you know the results.