Just about all jam recipes can substitute splenda for sugar in jams. I do it all the time. You may want to use a bit more pectin. The shelf life is about the same. Cooking time is about the same. Don't forget the lemon juice and a tab of butter to keep the foam down. I do a lot of canning. This season is so far behind it is a bit scary. Usually this time of the year I have to put quilting aside to get all my canning done for the winter. Things are running about 3 weeks behind. I just hope the autumn hold off so we can recoup a bit.