I've talked about using Pomona's Pectin before and here is another great recipe to try it with. For those that are unitiated, you can use less sugar with the jam. It comes with a small package of calcium powder that you mix with water. It helps the pectin to jell without the aid of all the sugar. The instructions are straightforward and easy to understand. A chart helps you determine the amount of pectin to use in ratio to the sugar, or lack thereof.
I'm flying home, instead of driving with DH. I have a Remicade treatment and then have to give a lesson at church. I'll fly back to attend a family reunion and then we get to make the looong drive home. It's been so hot here, I'll be glad to get back to more tepid climes.