sugar content in canned jams.
i've been experimenting with canning jams, and i know that altering recipes is strongly discouraged. however, i'm finding that all my jams are coming out way too sweet for me, even when i up the acid. am i taking these warnings too seriously? any thoughts on how to field this? it would be great to get some jam in jars before summer is over that i will actually enjoy eating this fall. thanks!