Just started canning, and while I have fanciful ambitions to create my own boozy spiced fig spreads for use on biscuits and roasts, we thought we'd start simple with the most basic Ball recipe for powdered pectin peach jam---what with peaches peaking right now here in the PNW. Couple questions:
1) Recipe said it would yield six 8-ounce jars, but in fact yielded just a skosh over five. We're having a hard time figuring how 4 cups of finely chopped fruit and 5 cups of sugar doesn't have a pretty much universal yield. So we're wondering: is the Ball book a little unpredictable in its yields, or should we be looking at something we're doing?
2) Just looking at the recipe and then tasting the remnants in the pan...this is _awfully_ sweet stuff. Do any or most of you regularly reduce the amount of sugar the Ball book calls for? If so, do you have a preferred fruit-to-sugar ratio? The gf's first thought was that anything beyond 1-to-1 seemed excessive, and I agreed (but again, this was our first canning experience, so what do we know?).
Thanks in advance, and thanks to those of you who chimed in to recommend Ball on an earlier post---looks like it'll be great fun.