I have never used the chefsteps link but I normally halve the sugar in recipes where it's non-structural as a first step in any case! (i.e. I follow meringue recipes and cake recipes and jam recipes, but where it's "this is to make the thing Sweet Enough", recipe-writers' idea of "sweet enough" is normlly way outside my tolerance. YOU CAN ADD SUGAR LATER, etc.)

But yes, almost certainly less sugar if using sweeter fruit, as k_r says. :-)