I got this recipe from my canning teacher, Christina Ward of Kick Out The Jams.
4 cups of fruit (blueberries, strawberries, etc.)
2 cups Splenda
2 tablespoons of bottled lemon juice
2/3 cup (or 2 boxes) low-sugar pectin
If you use berries, mush them to make sure you have four solid cups.
Combine the berries, sugar and lemon juice in a pot. Bring the contents to a boil. Add the pectin. Stir. Return the jam to a boil, and boil “hard” for 1 minute. Turn off heat. Check for set.
This will not keep as long as regular jam because there’s no sugar to act as a preservative.