Depends on what it is

You can't do it with jams or jellies as they won't set unless you use a no-sugar pectin and the texture and shelf life is reduced.

You could reduce it in some pickling recipes but then may find them bitter or far too vinegary when the jars are opened in a few months. Flavors change in the jars over time as the pH rises.

In some recipes it is just for flavor or to off-set the acidity of other ingredients but in others it has a free water binding effect that may be needed for the safety margin.

When using approved and tested recipes the recipe will often say if the sugar is optional or if it can be reduced.

Dave

Ok, thank you! I see lots of recipes I like but so many have sugar in them. Trying to cut back on the sugar.

If you're baking, ... try replacing the sugar with Splenda.

Ok, thank you! I see lots of recipes I like but so many have sugar in them. Trying to cut back on the sugar.

Then just ask about the specific recipe. :)

Dave

I HATE sweet pickles (and relish). It's a personal preference thing, I just find it disgusting. So I try to find a recipe with very little sugar in it so I feel confident that the vinegar is what's doing the preserving and recipe isn't relying on the sugar. Then, I just cut it out (or maybe keep a tablespoon or two depending on just how vinegary the brine is).

There are a lot of relish recipes out there that call for 2-3 cups of sugar and I just don't make those.