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I have not used splenda type sweeteners in jams yet, but have in cheesecake
and other baking items. It cooks just like sugar, but there is a chemical
aftertaste. I've decided not to use splenda anymore for that
reason..
Have you tried stevia?
Stevia can be bitter if used with a heavy
hand. I think it would work well in naturally sweet jams all by it self or
in one of the new stevia based
sweeteners. There is one on the market that uses cane sugar as the base
instead of maltodextrose so watch the ingredient list.
Pat
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