Has anyone used this to make jam?
http://www.pomonapectin.com/

It says you can use any sweetener that you like and your jams and jellies will still set. Looks interesting. I think I might try some strawberry rhubarb jam-I haven't canned any jam in years but it sounds like a great project

I haven't used it but I think I might give it a try.

I have used the 'no-sugar' pectin available in grocery stores which unfortunately has some sort of sweetener in it (I forget which) with good success, usually more than halving the sugar for jams. On another website, I've read excellent reviews of the Pomona pectin and it apparently is truly sugar-free. Not sure how much you can cut the sugar using that one - my goal is not to be totally sugar-free but certainly I'd like to use less sugar than fruit. I'd also like to experiment using fresh stevia as the sweetener. Perhaps we can share our success (and/or failure) stories on this thread.

I sure would be interested in making jam with fresh stevia as well.

My thought is to whirl up some stevia and add it to the cooking berries until I get the sweetness I like. ?? I first need to get the P. pectin, though, and my raspberries are ripe right NOW. I always freeze a bunch and often make my jam when the weather cools down a bit. I don't notice much difference, if any, between fresh or frozen fruit. It all gets jammed up anyway.

I've used frozen fruit often, but I do freezer jam too. Not sure how I would adjust the sweetness or even how I would add the stevia? My raspberries are finished except for fall ones. By then the stevia may be finished. I am going to try and overwinter it though.