This is my first season making jam. I started using recipes from Christine Ferber's Mes Confitures, but I couldn't consistantly get the jams to set (she doesn't use pectin. The one I did get to set, by bringing them to 221 degrees, were the perfect texture but too sweet). I then tried Pomona's low sugar pectin, and of course that works like a charm, but I prefer a softer texture, not the super-jelled texture of commercial jam. So-does anyone know what will happen if I cut back on the amount of pectin I put in? Will I get a less jelled texture, or will the jam not set altogether? Thanks.