All of my jams are low sugar jams.because they are made with a special pectin which allows me to use less than half of usual amount of sugar. I use pure cane sugar, but it is possible for me to make jams with alternative sweeteners. Let me know if you are interested.
As much as possible, my fruits are obtained straight from local farms or harvested by me. Go to the Fruit section if you want to know where to buy locally. Of course, if you see bananas or mangoes on the labels, those are not locally grown. Don't expect to find a link to a u-pick banana farm in Fayetteville.
I make a lot of flavors and some of them have alcohol in them. Look for the cream-colored labels, as they will show you which jams contain liquor of some kind. Just so you know, the alcohol is added after the jam is off the heat, so it does not "cook off".
I experiment a lot and sometimes the results can be really, really delicious and sometimes they can be total duds (Spiced Cantaloupe, I'm talking to you). I'm also at the mercy of the fruit itself, like the Nanking bush cherries that suddenly took twice as much pectin to jell this year for no apparent reason. If you are not happy with the result, it happens. Think about it this way- you donated money to the museum and the jam was supposed to be a bonus gift. If you didn't like the flavor, throw the rest out. If it's too jelled, heat it a little in the microwave and pour it over ice cream or waffles. The same if it's not jelled enough. Sometimes experiments don't always go the way you want them to. Let me know if it was a bomb and I won't repeat that mistake ever again.