Low-methoxyl pictin?

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woodspirit1 Lake Toxaway, NC(Zone 7a) Mar 25, 2006

My spousal unit has found a recipe for a chocolate sauce in Graham Kerr's MiniMax cookbook. He wants to use it with his raspberries when they begin to ripen.
He also has a recipe for freezer jam that only has 112 calories per half-pint. However it requires low-methoxyl pectin which jells without sugar. This pectin was discovered by Euell Gibbons so you can make raw jam and it is possible to use artifical sweetners (Spenda).
Does anyone know where I can buy this stuff?

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