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.
