Last year, I made strawberry-lemon jam as gifts for many of my friends. I used a low sugar pectin called Pomona's Universal Pectin. I loved it because the flavor of the strawberries wasn't overshadowed with sugary-sweetness. One of my friends called it "naturopathic jam," because it wasn't sweet enough for her. (I guess it's not for everyone.)
In canning, it's important to process the food so it can sit on the shelf for several months without spoiling. In pickles and some sauces, the vinegar and acidity work as the preservative. In jam, it is the sugar that preserves the food, while both sugar and acid are required to create the gel. Food that is lower in acidity or that is not being preserved with the right amount of sugar needs to be processed with a pressure canner instead of a hot water bath method.
If you are looking to use alternative sweeteners to sugar in you jam, Pomona's Universal Pectin is a wonderful option. And if you still want to use sugar, you don't have to use as much in this jam.
To learn more, I highly recommend you check out the video and recipes at http://www.pomonapectin.com/learn/. If you love to learn in a hands-on fashion, then sign up for our class this Sunday afternoon and join us to make strawberry jam for yourself. Call 918-813-1874 or e-mail firstname.lastname@example.org to register.