Ken and Linda Lou and others who cook especially for diabetics have many entries with information. I believe they DO NOT use the little individual serving packets, but the bulk (cup=cup) Splenda product.

You will get more information that might be helpful from the Splenda website, too. You might want to check that out.

On September 29th there was a discussion called "Confused about Apple Pie Jam ..." Ken (ksrogers) had quite a bit of information that might be helpful to you.

Here is a link that might be useful: Splenda website - info and recipes

I think you would gag if you used cup for cup of Splenda for sugar - waaaaay too sweet. A better answer would be to add "to taste". I used 3/4 C "Splenda for baking" compared to 5 cups sugar, and the low-or no-sugar pectin. There is a good recipe on the insert in the box.

Remember that if you substitute Splenda for sugar you will not have the same volume of jam, and have fewer jars. When I make my Peach Jam the sugar recipe yields 7 half-pints, the Splenda recipe yields 4 half-pints (about the same volume as the peaches started out when they were measured since the Splenda dissolved in the juice of the fruit.

Be cautious about using Splenda brown. It is half brown sugar and half Splenda so it is NOT sugar-free.

Nancy

Nancy, you're correct ... The Splenda for Baking is not a cup=cup blend. There are THREE different packaging products of Splenda.

Individual packets; Splenda No Calorie Sweetener "Cup For Cup"; and Splenda Sugar Blend For Baking "Half as Much".

Obviously, it's always a matter of taste -- but it's also important to know which type of Splenda product you're using.

Melody, I'm sure you'll figure something good out.

Kathy

I use the regular Splenda, the cup for cup stuff in the bag for my jams. If I were going to use brown sugar, then I would not pay for the half Splenda and half regular brown sugar. Why would I pay that much for the stuff ?
I would just add some regular brown sugar.
So far I have not made sugar free apple pie jam. Just other flavors. I use Pomona's pectin for my sugar free jams. I use a cup of unsweetened frozen apple juice in mine, too. Just undiluted. If I don't have that, then I use regular unsweetened apple juice from a bottle.

I made sugar free apple pie jam with Splenda and Pomona's pectin last year. I just checked for taste starting with just a little bit and progressing from there. It really was delicious and you couldn't tell it was sugar free. Gone in no time at all, I might add. I'm thinking about making some this weekend and will use regular undsweetened apple juice this time.

I had a minor emergency and didn't get the jam made yet. I'll try for tomorrow. I thank you all for your suggestions. I just have the "no-sugar pectin" (Ball brand) to use and the packets (although I do have a box of 'Diabeti Sweet" and may use that). I'll just taste as you suggested. I thank you so much for your info. The regular (with sugar) was GREAT!

Melody, I've never used DiabetiSweet (but did read up about it online), but have used Spenda for baking and canning. Try tasting your sweetener prior to using it in the jam, OK? I'd hate to think you go to all this trouble and don't care for the taste and/or aftertaste of your sweetener.

Good luck,

Kathy

I must have used very little of the Splenda because there was no aftertaste at all. I know that it can leave an aftertaste if you use too much.

I did make the sugar-free today (4 pints). My Mom and Grandmother like things a little tart, but I used 1/8 cup regular brown sugar and 6 splenda packets. Tasted delicious!
I've also got crock pot apple butter cooking and the house smells yummy. I'll let it cook all night (on low) and while we are at Church in the morning and then can it when we get home. Should be nice and thick by then. This time, I just cooked my apples with peelings on and ran through my food mill. The sauce was SO PRETTY. Think I'll do more like that tomorrow and just can up the sauce (I add no sugar, spices or anything).

Couldn't find an exact post for what I am looking for and didn't want to start a new one. I made Apple pie jam and loved the taste, but it turned out a bit too sweet for my taste. I did use cooking apples, a mix of Granny Smith and I beleive Jonathon Gold. Is there a way to reduce the amount of sugar you use? or should I just look for a really, really tart apple.

Gardener, I'd look for a tart apple. If I'm not mistaken, that recipe calls for commercial pectin like Sure Jell. If you decrease the sugar you upset the fruit/acid/sugar ratio and risk having it fail to jell.

Or try a similar recipe without the pectin, apples have a LOT of pectin and I haven't had any problems. I use this recipe and I've even doubled it without any problems with it setting up, and no commercial pectin.

of course, I love maple syrup, so I love this recipe which was given to me by Nancy (wizardnm):

APPLE MAPLE JAM

12 C finely chopped apples (about 6lbs) I used the food processor
6 C sugar
1 C Maple syrup (grade B if possible)
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp cloves

Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.
Yields about 8 half pints.

Annie

Gardener, I forgot to note that if you use a recipe without commercial pectin, you can cut the sugar down and still get it to jell.....

Annie

Thanks Annie. I did try the Apple Maple Pie Jam, or I should say started to make it, half way through the cooking my family started tasting and decided it would be really good applesauce so we had it for dinner. LOL. I will try it again for jam.

If I make this, and I'd love to, I'm going to using Xylitol. It's a great product and has no funky stuff in it. It's not as sweet as sugar so I might add a tad more than the recipe calls for. My cousin makes Apple Pie Jam all the time and gives it as gifts at Christmas, her preserves are always a huge hit.

Please be careful when using Xylitol if you have dogs or cats. It is very toxic for them.