For Blackberry Jam:
Crush or sieve enough blackberries to make 3 cups.
Add: 1 cup of apple juice,
200 ml (3/4 cup) sugar substitute
Stir to blend.

In a small saucepan put 1 cup water and slowly sprinkle in the "Bernardin NO SUGAR NEEDED" fruit pectin whisking the whole time. Heat on medium-high until it comes to a rolling boil (it will be thick) and stir and boil 1 minute. Pour pectin mixture into fruit mixture and stir for 3 minutes. Pour into jars, put on lids and freeze. Leave enough space for expansion in freezer. Will keep in freezer for 1 year and in the fridge for 1-2 weeks.

I found Bernardin NO SUGAR NEEDED dry fruit pectin works the best. In it you will find recipes for various jams and jellies that you can make with sugar substitute.

I made it with Splenda and it was great. I ran out of Splenda and so make a batch with Sugar Twin and it was good too.

I tired a recipe using Certo brand and was not pleased at all. I think the trick is to cook the pectin with water first. Give it a try. Nora