Does anybody have any idea about how to make Sugar Free Jellies?? I have 15 gallons of plums and 2 bushel of peaches in the freezer that I want to make jelly out of, but cant find any SF recipes for it.   Anybody have any thoughts?? Thanks, Rhonda

I'm going to be making some this year also. Look
inside the box of Sure Jell Pectin, they have recipes for both with sugar and without. Also look in the Ball Blue Book.

Thanks Rich,  I looked on the Splenda website and found some, but they are for small amounts of fruit, I laughed when they said 12 oz of peaches, I was like, what about 3 bushel!!!! Good luck with yours, Im also gonna try some pear as well.  Suddenly feeling domestic!!! Rhonda

Call the Splenda people and ask them how many ounces are in a bushel

Sure-Jell now makes no-sugar-needed pectin. I use it all the time for my canning. In my opinion it's a lot better. I make jam to taste the fruit, not the added sugar. I'll take a gander at my packages when I get home and let you know amounts and such of you're interested.

Neen,
Would love to know what you came up with. 
Thanks,
Rhonda

I found 2 recipes for you, hope they work for you!

Here's a recipe I found on www.freshpreserving.com . It uses splenda, but it is a freezer jam. I've never used the freezer method for canning jellies and jams, but this sounds really yummy!

Plum Cherry Vanilla Jam

By Kristy D. of Sacramento, California
Featuring Ball® Simple Creations® No Cook Freezer Jam Fruit Pectin
Makes about 5 (8 oz) half pints


You will need:
 3/4 cup sugar
 2 pods vanilla bean
 3/4 cup SPLENDA® Brand Sweetener, Granular
 1 1.59-oz pkg Ball® Simple Creations® Freezer Jam Fruit Pectin
 3 cups crushed plums
 1 cup pitted, finely chopped black cherries
 Zest of 1 small lemon
 5 Plastic Ball® (8 oz) Freezer Jars
Directions:
1.) REMOVE beans from vanilla pods by splitting open with a knife and running the blunt end of the knife down the bean. Add beans to the sugar in a large bowl and muddle together with the back of a spoon.
2.) STIR SPLENDA® Brand Sweetener and contents of pectin package to the vanilla sugar until well blended.
3.) ADD plums, cherries and lemon zest. Stir 3 minutes.
4.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

QUICK TIP:
For the most flavorful results, cover the bowl of vanilla sugar and let sit for a week in a cool, dry place.

Here's another from the Ball Blue Book of Preserving:

Peach Jam
Yield: about 6 half pints

5 cups finely chopped, peeled, pitted peaches
1 cup unsweetened white grape juice
2 tablespoons lemon juice
1 package no sugar needed powdered pectin

Combine peaches, white grape juice, lemon juice, and no sugar needed powdered pectin in a large saucepot, stirring to dissolve pectin.  Bring to a boil, stirring constantly.  Add sweetener to pectin package guidelines, if desired.  Boil 1 minute, stirring constantly.  If gel starts to form before 1 minute boil is complete, remove from heat.  Ladle hot jam into hot jars, leaving 1/4 inche headspace.  Remove air bubbles.  Adjust 2-piece caps.  Process in a boiling water canner.

Hope this helps some!
Good Luck!
 

Thanks, these sound wonderful, have decided not to cook off the plums until its cooler!!! Sooo hot here right now, but I have these saved,
I'll let you know, this fall, how things go!!
Rhonda