There was a discussion on the radio last year. It was about canning, preserving and so forth. Not much stands out to me except the little segment on jam where the guest was down-playing these new low-sugar pectin jams. Her position was that jam made in the high-sugar way was the one true way, that it was more natural in some fashion. Natural may not have been the word, but that seemed to be what she was getting at. To me, though, there's not much better than berries straight from the plant. The further you get from the plant, the less natural it is. Berries with a touch of sugar makes a jam that is very natural, to me.