Actually I was trying to find out the basic necessity of adding sugar in preparing jam.
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2$\begingroup$ Welcome to Biology.SE. Because people like it this way. It is still good with little to no sugar but it then called a compote and not a jam and is typically eaten differently. There is not much science to talk about here! Note that sugar will also increase preservation of the jam but I am not sure this is what you are interested in. Is this a homework question? If, yes there is probably a context in which the question was asked. What is this context? $\endgroup$– Remi.bCommented Jun 9, 2017 at 17:15
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2$\begingroup$ @Remi.b The sugar is actually essential to the prolonged shelf life of (especially opened) jams, which is the point of making jams in the first place. $\endgroup$– Bryan Krause ♦Commented Jun 9, 2017 at 17:16
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$\begingroup$ Well... the historical interest in making jam should not be discussed here (but I am sure it was not so much your goal). I asked in my comment whether his question had to do with preservation (end of the comment). I suppose the question the OP is trying to ask is "Why adding sugar improve preservation?". The OP would need to clarify that $\endgroup$– Remi.bCommented Jun 9, 2017 at 17:18
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2$\begingroup$ Someone had asked a Q before and you'll find your answer there. $\endgroup$– Tyto albaCommented Jun 9, 2017 at 17:19
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1$\begingroup$ I'm voting to close this question as off-topic because it is not about biology. $\endgroup$– kmmCommented Jun 10, 2017 at 14:05
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