Thanks. This sounds like what I mean by just a little sugar.I don't know what your definition of "almost no sugar" would be but I add almost no sugar to my fruit preserves. Last year I took about 10 qts of strawberries, added 1/4 cup of sugar and cooked them down to a consistancy that allows them to slightly mound up on a spoon. I ended up with about 8 pints of preserves.
Thanks for info.I am learning lots of things at once now,and my attention span is'nt what it use to be."long cook" recipes are out there, where the fruit is cooked much ,onger and requires much less sugar. The pectin we add makes the cooking process much shorter, but requires more sugar. Just cook the fruit until it's the consistancy you want adding less sugar. Many jams now require more sugar than fruit, the apple jam I make requires less than half the sugar as fruit.
Don't like apple butter but do like apple pies,cobblers and sauce.If you like apple butter you dont need much sugar for that. it thickens by cooking for a few hours.