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True homemade canning all but vanished by the end of the last century but recently there has been an increase in specialty or boutique jams, jellies and fruit preserves.

One thing that these specialty preserves have in common is that they emphasize the fruit over sugar. Some use so little sugar they do not qualify under the FDA guidelines as jams or preserves and have to be called fruit spreads.

Besides using less sugar they also use less pectin to thicken but instead only use the natural pectin in the fruit.

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