I don't think it is ever safe to use one's own recipe for canning purposes. I follow the NCHFP to the letter because they have tested their recipes. You can always make your own recipe and freeze it.

Would be best to post the specific recipe amounts you would use to be sure, but in general, reducing the sugar slightly is not a safety problem with acidic fruits. But that doesn't mean you can reduce it substantially much less eliminate it. So what do you mean by "a tiny bit"?

You need to keep in mind that sugar does play a safety role. It not only dictates the texture, shelf life, but by binding up water in the recipe it reduces the alkaline pH that water adds.

Your safest approach would be freezing it. The next best alternative would be to add additional fruit or lemon juice to off-set the sweetness.

Dave

Thanks, Dave!

For about 6 cups of sauce I used about 1/4 cup sugar and 1/4 cup water. I used zest of lemons, but not the juice.

I have always frozen the leftovers in the past, but this year I have rather a lot, so I thought maybe canning a jar or two... TBH, I discovered a packet from last year right before T-day this year and it tasted fine, so canning is not *necessary*, just convenient :)

Sounds more or less like a fruit puree. Sugar is optional in the linked recipe.

http://nchfp.uga.edu/how/can_02/fruit_puree.html

I personally wouldn't be worried about canning it. However, Dave has much more experience in that area than me.

Rodney