Hello alaskasunshine - I make jams all the time in my pressure cooker (only cook fruit for 15mins or so unless soft berries, then few minutes) so no ned for canning equipment, but a Jam thermometer is useful if you can find one. Any heavy based large saucepan would be ideal too but it will take a while longer to soften the fruit. There are books for low sugar and sugar free jam making, but you might like to google for recipes. Jams and preserves can also be made in microwave ovens!!
Pectin is needed to set all jams, thus lemon juice is added - there is a commercial product Jamsetta by Vacola if jam doesn't set properly.