The no sugar jams do use fructose and corn sugars. These, in the jam, world are not considered the same as cane sugar. To add sweetness, you can use frozen juice concentrates like apple or grape, etc. The bottled 100% juices are boiled, and have that off flat taste, compared to frozen concentrates. Juicy Juice is a good example, as its a blend of juices, but to me tastes like its cooked prune juice. You can use the low/no sugar pectins, and these are a little less reliable to setting up than Pomona, or use none. Several people here make pectin-less jams. Read on... I like adding an acid blend to my jams. It helps to bring acidity up higher, which makes it safer for an open jar shelf life, as well as gives the jams more 'character'. The acid blends are a mix citric, malic, and tarteric acid. These are all present in berries and of course grapes. The blend I buy is flavorless and helps to highten the taste of any juices its added to. I like Crystal Light raspberry drink, but find its too sweet when mixed with water. Adding a little of the acid blend makes it taste much more 'realistic'. At my age, most jellies have less flavor than I would like, even if store bought. I even add a few shakes of the acid blend to these as well. Pomona will firm up if you use a little more calcium. When I make a big batch of jam with Pomona, I use all the calcium it comes packed with. Here is a link that might be useful: Acid blend source

Thanks everyone for your help.....And Carol that peach and pepper relish looks great and may be up next for some trial runs. Here is what I ended up with (my heavily amended hab gold recipe..;)) 4 cups peach nectar (45%fruit juice) 4 cups apricot nectar (45% fruit juice) 1 cup black cherry extract 1 cup each diced finely (used food processer for finer dice) of dried peaches, dried apricots, and dried tart cherries 2 cup finely chopped onion 1/2 cup finely chopped fatalli peppers 3 cups vinegar 7 cups sugar *still let sit overnight like original recipe* I let the fruit juices simmer while I did the chopping and that reduced their volumes a bit. I found that using the food processor on the dried fruit worked wonderfully. I eliminated the red bell pepper because with the addition of all that fruit the flavor was lost plus I wanted to make sure you got some onion flavor and this allowed me to increase my onion amount. I used fatalli pepper which is awesomely hot (one of the very hottest habaneros) but with all that sugar which counteracts the capsaicin, it is actually only reasonably hot. I left the pectin out because with all that sugar I was able to just cook to 225 degrees or so and it turned out just syrupy/glazy just like I wanted. Plus the extra fruit juices added some volume so this batch was not soooo chunky and full as the last batch. Tried some on some shrimp last night and it was wonderful. We just used it as a glaze in the last few minutes of cooking time. I was licking my fingers the whole time. Thanks everyone again for your help Kendra

This recipe may help... I would bet you could make some subsittutions. If you want a similar dessert that may go over well, try looking for recipes for Champagne Salad. Here is a link that might be useful: Frozen Sherbet

I was thinking that the overnight macerating would preserve any juices that might otherwise be lost with thawing the fruit.