I made another batch of jam this weekend, this time with Sure Jell pectin since the last batch never set. I followed the proportions correctly and the resultant jam, while good was just too sweet. The sweetness overwhelmed the cherry flavor. It was a cherry ginger jam. They say in the instructions to not use less sugar, but I'm wondering if anyone (barb?) knows if there is a threshold, a level that you could actually go down to so that it isn't so sweet. Thanks -- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!