re: Fig Time - fresh picked and now canned (lots of pictures)

The preserves I made yesterday called for 5c smashed figs and 7c sugar. They also had a "low sugar" version calling for 4.5c. I didn't see where other stuff was added to keep the volume up. Wouldn't it just make less at the same sugar level?

Also, I may try a recipe with fruit juice instead of sugar all together.