I am about to begin canning for the first time ever. I looked at some raspberry jam recipes on www.homecanning.com, the website of Bernardin. They seem to call for a very large amount of sugar, 7 cups of sugar to 4 cups of fruit to be precise. Not that I'm diabetic or worried about becoming one, but is this much sugar really necessary? I mean, I want to taste the flavour of these beautiful and fresh berries, so what is the least amount of sugar that I can get away with?
Also, would icing sugar be better to use than granular? I was thinking that the cornstarch contained in icing sugar might help thicken my jam better so that I don't have to use as much sugar.
I would appreciate your thoughts and comments.