Recently, I've been cooking jams and marmalades at home by using homemade apple pectin. From what I've read so far, people are saying it is a great way to reduce the sugar ratio in recipes. I've successfully reduced the sugar by %60 and the results are fantastic, but I'm not sure if the ratio of sugar in the final product is actually reduced. Here's what made me think this way: I still boil the jams until 220 F, which is considered the right temperature for the jam to set. Harold McGee states in "On Food and Cooking" that a jam at 220 F indicates that the sugar concentration has reached 65%. So no matter how much sugar we use, a jam at 220 F indicates that it is 65% sugar. If I had used more sugar, maybe the jam would have reached the same temperature earlier. Am I missing something? Does the temperature at which the jam would set change when you use homemade apple pectin? I'd really appreciate if you can share your thoughts on this.