> It does come out a bit less viscous than industrial jams, although enough that it can stay on top of a slice of bread

It really depends on the fruit though—most of the time it works great, but there have been a few fruits that wouldn't set at all (closer to a syrup than a jam) with a low-sugar recipe, but set perfectly when I added more sugar.

> and, more importantly, it tastes so much better.

Agreed 100%.