Sugar?

[Neal]

I am making a kiwi chutney. Second year a row now. Only this year I am noticing how much sugar is in the recipe. Now because you have to simmer the mixture for a good hour to thicken before hot packing, I am wondering if the sugar is integral to that 'thickening' process or is it just the reduction over that time? I'll tell you why. What I would like to try, is replacing some of the sugar called for with apple sauce for sweetness and to replace the volume. What do you think?
Thanks Chefs,
Neal.

(now I wonder if I have to cut back on the cider vinegar too?)