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Its sweetened, just not with sugar, I use allulose. With Pomona pectin you can use as much, or as little, sugar or sugar alternative as you want. I'm not sure about other pectins though. :)

I make sugar free jam every year. I use allulose, it doesn't recrystalize with pomona pectin. This was my sf strawberry/rhubarb jam from last year, I also did a sf strawberry jalapeno which was really good. You can do no sugar with most of the sugar alternatives (like monk fruit, erythritol...

Ohhh yay! Stuffed cherry peppers. Hot cherry peppers stuffed with prosciutto & provolone, flavored with (home grown) rosemary & garlic. Harvesting the hot cherry peppers.