sugar substitutes and canning

[wvterri]

I found out last week that my oldest dd is diabetic. I already make low sugar jam/spread, but need to change it for her. I've been trying different subs for a year+ in drinks, to eliminate some of our sugar intake. Of what I've tried, I like xylitol the best, but don't know how it will work in canning.

If anyone has used subs for canning, what's your favorite? I hate to start a bunch of experiments with ingredients being so expensive if someone already has something they can recommend. 

[mollymckee]

If you have animals be careful, that is very toxic to dogs.

[horseyrider]

I personally don't have any interest in sugar substitutes; I'd rather use whole fruit or choose something else on my toast.

But an FYI, you should consider looking into Pomona's pectin. The sweetener has nothing to do with how it sets up with Pomona's; so you can use any kind of sweetener you like or none at all.

If I had to pick any other sweetener other than cane sugar, honey, molasses, or sorghum, I'd pick stevia. But many fruits make wonderful jams when they're 100% fruit. Check out Pomona's!