Last June, Fran and I made a couple batches of freezer jam using Ball Freezer Jam Pectin. The ratio of fruit to sugar was the deciding factor; 4 cups of smushed berries to 1.5 cups of sugar. Not only was there less sugar in the jam, but the overall experience was better. I felt like I was really eating berries and didn't feel the gritty sugar crystals in every bite. So this year, I used all Ball and I didn't miss the boiling of the pectin or buying 10+ lbs of sugar.
It's so simple it feels like cheating.