- 1). Choose a fruit for your freezer jam, such as fresh or frozen strawberries, peaches or red plums. You'll need 5 to 6 cups of fruit. Follow the package instructions on the no-sugar-added pectin until you get to the first boiling instruction. Use only 1 1/2 cups of Splenda per recipe; the recipe will most likely call for 3 cups of sugar. In a study on Splenda use in jams conducted at The University of Wisconsin, findings indicated that using more than 1 1/2 cups of the sweetener produced a bitter taste in the jam.
- 2). Add the Splenda in between the two boiling steps on the package directions. Continue to follow the package instructions. Be sure you are using no-sugar-added pectin, along with the calcium packet. Add the calcium in at the appropriate stage in the recipe, according to the package instructions; the calcium is necessary for the Splenda to work properly with the no-sugar-added pectin. Some pectin has the calcium already in it, and there will be no extra packet to add.
- 3). Remove the jam from the heat, and carefully skim or blot the foam from the top of the mixture. Ladle the jam into jars; this will most likely yield a smaller amount of jam than the box recipe indicates. Remove any remaining foam from the individual jars using the same skimming or blotting method prior to capping.
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