Blueberry Jam

I made blueberry jam.  It is a beautiful thing, looking at eight jars of black yumminess sitting on my counter, still warm from their magical preserving bath.  Eight cups of hand picked, organic, raised four miles from my house kinda local blueberries that I lovingly crushed and turned into jam.
All I can say is...

Yuck

I used pectin like everyone else does, only this time I thought I was smart.
Low sugar, the box said.
No sugar needed recipes, the box said.
At least 25% less sugar than regular recipes, the box said.

Ok, we all know I am not drinking the aspertame kool-aid  substituting anything for natural sugar in my house, so I was pretty sure I was going to need some sugar.

Four and a half cups later...

Yes, we all can do the math on that one.  That means that roughly half, HALF, of each one cup jar is sugar.  I tasted it, hoping against all logic that it would be ok.  That it would still taste like a sun ripened blueberry.
Wrong.
So wrong.
Might as well have drank the kool-aid, sorry Dees...
Damn.