I found that our local Winco will order a 50lb. bag for me at a cheaper rate, so this is an affordable option. Also, I use the Pomona pectin low sugar recipe, which only uses 3/4 c. sugar for 4 cups of fruit. I suppose that you could add more sugar if you wanted a sweeter jam, but we prefer to taste the fruit instead of sweetness in our jams. Anyway, thought I’d pass this along for people who don’t want to use processed sugar in their canning.