I love homemade jam. When we were kids, my brother and I used to stand outside next to the garage with steak knives, whacking the leaves off of rhubarb stems (in hindsight, this probably wasn’t terribly safe). Ever since then, I have delighted in standing over the pot, watching berries or peaches or rhubarb become a delectable condiment…with the assistance of a LOT of sugar. The sugar never bothered me then, and it usually doesn’t bother me now. But, as I’ve gotten older and my taste buds have shifted, I’ve definitely been using less of it.