[Eblana]

Hi folks, I am kinda new to the preserving side of things as this is the first year that My fruit bushes and trees have really produced and I have had an abundance from the plot.

My OH loves Jam but doesn't like really sweet jam, he has said that some of my jams don't really taste of fruit and are more like candy floss!  I have loads more fruit waiting in the side lines to be made into jam, is there any way I can cut back on the sugar and get a more fruity flavoured jam?  Also is there anything that I can do to recuse the 12 pots of candy floss that I already have?

[mumofstig]

Part of the preserving process is the interaction between sugar (the preservative) and pectin (which makes jam set)

If you alter the sugar level in a recipe then the jam may not keep for very long, or set very well. You may have to water bath the jars to make sure they keep well, as in this recipe
http://www.food.com/recipe/low-sugar-natural-pectin-jam-386332

and here
http://hungry-again.com/low-sugar-blackberry-jam/

[surbie100]

I can't stand sweet jam either. I reduce the sugar so it is 60% of the fruit weight for most fruit. I've sometimes had jam not set (low pectin ones like elderberry) and had to reboil with a tad more, but I've never had it go mouldy. As long as the jars are squeaky clean and you have a good seal it should be fine.

Fruits with really low pectin often have a cooking apple added to the initial boil. I strain or sieve nearly all my jams to remove pips/seeds/skins.