I am curious about the amounts of sugar in no-added-pectin jams. Did a couple of micro batches of strawberry last week, using the recipe from Put 'em Up ( Sherry Brooks Vinton). For eight cups of strawberries, she calls for two cups of sugar. A similar recipe in the Ball Complete Book of Home Preserving calls for SIX cups of sugar for the same eight cups of strawberries. The Vinton recipe does call for lemon juice, unlike the Ball recipe. Just wondering if the added lemon juice permits one to lower the sugar content.