Me and my girlfriend (we both really, really like cooking) do that with a lot of recipes that involve sugar. It does affect the texture, but I think it often improves the taste.

There are things that ought to be sugary (like thick syrups used for preserving), but most pastries, jams, jellies and deserts in general need surprisingly less sugar than recent cookbooks would imply. Adding just enough sugar to take the edge off of bitterness or sourness ends up being more rewarding than cramming everything full of sugar to the point where all you feel is something odd next to the sweetness.