Welcome uaskigyrl!
Yes, you can preserve most fruits without any sugar or just a very tiny amount, however, texture and especially color may suffer.
I use far less sugar that most recipes call for.
In my BBB (circa 2003), page 16 under the high acid foods section, there's a paragraph regarding sweeteners.
Not sure which BBB you have, but look it up and you'll find that it specifies canning with or without sweeteners and the potential results.

The table for syrups list the extra-light as 1 1/4c. sugar to 5 1/2c. water. I use more like 1/2c. sugar to 6c. water.
Just enough to help retain color and firmness. I am willing to sacrifice some texture to reduce the sugar.

Oh, and just so you know......we try to be nice!!
:-)

Don't hesitate to ask questions, everyone here is wonderful about answering at all levels of experience.

Deanna

I'm like Deanna - I really reduce the amount of sugar I use when making my syrups. Typically I go with about 1:6 sugar to water. I will often use apple juice instead of the syrup - I buy the unsweetened natural apple juice.

When making apple sauce or other fruit sauces, I hardly ever add sugar - I add it only to taste if it needs it.

In addition to the texture issue, you can get more browning of fruit if you don't add the syrup. I have a 6 year old at home who's at that age to say stupid things like "Icky Brown Peaches. I'm not going to eat them."

Water packed fruit is soft and it won't have nearly as much flavor. Sugar keeps the fruit more firm.
Fruit juice still has a lot of sugar. Lot of carbs.
I use a light syrup. If I need to get rid of sugar when I open the jars, I rinse the fruit.