Sugar working with standard pectin is what makes jams set, get hard vs. just be syrup. So when you reduce the sugar you get a much more liquid jam.

The way to solve the problem is to use Balls Lo-No Sugar Pectin.or Pomona pectin. With them you can reduce the sugar as much as you want and it will still set up well.

As an alternative you use a low/no sugar jam recipe specifically developed for using less sugar or artificial sweetner.

You can read much more about all this at NCHFP.

Dave

Here is a link that might be useful: NCHFP - How do I make jams and jellies

Thanks so much! I just got home from Walmart and bought the low sugar pectin you are talking about. I will let you know how it turns out.

Well, I think it turned out. Not 100% sure I guess until I open one. I had one that was only 1/2 full so I'm going to go a head and use it. It sure looks pretty in the jars! lol