It does come out a bit less viscous than industrial jams, although enough that it can stay on top of a slice of bread, but it's much healthier and, more importantly, it tastes so much better. Works with berries pretty well.
It really depends on the fruit though—most of the time it works great, but there have been a few fruits that wouldn't set at all (closer to a syrup than a jam) with a low-sugar recipe, but set perfectly when I added more sugar.
> and, more importantly, it tastes so much better.
Agreed 100%.