I can no longer do that kind of sugar. I’ve experimented with making blueberry conserve without sugar, just lemon juice to make it safely acid. It’s not jam like, more like a jam that didn’t set, but no sugar. I used wild blueberries. I use it a a topping on the granola I made, along with a bit of raw cream.

Cool about the new canner! I'm still using the old black speckled kind...