Has anyone, except me, tried to make jam with Splenda and no pectin? I made some this year with figs and blueberries and used the dehydrator to thicken them then put them in jars and water bathed for 10 minutes. Because it was my first try I put them in the refrigerator and everybody loves them including me.
I have searched the web and so far nobody uses a dehydrator, but the no sugar pectins leave a taste I don't care for. Thanks in advance.