[Pimento]

I have a bumper crop of rhubarb and would love to make some sugar-free, or very low-sugar jam. Please has anyone tried this? Are there any suitable sweeteners which can be used instead, and would I need to add pectin or gelatine?

I've looked online but there's lots of conflicting advice - on storage life, for example- and American recipes with ingredient brands that aren't on sale here.

I'd really appreciate any tips!

Thank you,

Pim.

[New shoot]

Its the sugar in jam that preserves it, so you would have to water bath the jars to make it store, or freeze it.

Val has advice on bottling here 

http://www.allotment-garden.org/recipe/bottling-canning/

[LandShark]

You can get a sugar replacement called Truvia (Supermarket) made from plant stevia but it's at least double the price of sugar.  Have you tried Boots, we used to get sorbitol ( sugar alternative for diabetics) there years ago.
I made Bramble jam last year, putting in half the amount of normal sugar but doubled the citric acid to safeguard it setting, and it was lovely, nicer than the full sugar batch. I did 10 jars of each and I only have 3 full sugar left.
My Dad's a Diabetic so I've lived with sugar free or reduced sugar all my life.
Hope that helps.

[Pimento]

Thank you, Landshark and New Shoot - that's really helpful!