@ScruffyJunco The answer is yes, you can change sugar amounts, but there are limits to what you can do and still have a safe, nicely jelled jam/jelly. Here's the extension guide on making changes https://www.ndsu.edu/agriculture/sites/default/files/2024-03/fn2102.pdf For jam/jelly it mostly depends on the type of pectin, some need full sugar, some can be low or now sugar. Pomona is my favorite pectin for making low sugar jam/jelly. Pomona Pectin recipes (flexible sweetener options): https://pomonapectin.com/instruction-sheet/