We doubled the sugar in the jam because I've got more of a sweet tooth. It would probably have been okay with the recommended sugar since the shortbread was so sweet, but I didn't want to take any chances. The funniest part of this recipe to me was grating the frozen shortbread dough. It ended up looking more like a mozzarella and tomato casserole when it went into the oven.
I think it turned out pretty well and much more dessert-like when it came out of the oven though. Overall I'd call this recipe a success!