Good question! I do! I find the flavour is a little more "fresh" if I boil to 103 ºC, but also, I get impatient with some batches that seem to linger at 102–103 ºC for ages and sometimes I give up because I know it's boiled enough.
With marmalades, I tend to boil further to around 105 ºC. I find if I go too high with marmalades, the peel gets tough and then the marmalade is too thick, almost like a pâte de fruit texture.