Before you begin,
Heat jars and lids in hot water, not boiling until ready to use. Keeping the jars hot prevents them from breaking when hot jam or jelly is added. To prevent seal failure, do not boil lids. Leave bands at room temperature for easy handling.
Prepared fruit with fruit juice and lemon juice in a 6 to 8 quart saucepan. Gradually stir in fruit pectin. Add up to ½ tsp. Butter or margarine to reduce foaming, if desired. Bring to a full rolling boil that cannot be stirred down, over high heat stirring constantly.
Splenda and return to a full rolling boil. Boil for 3 minutes stirring constantly. Remove from heat, skim foam if needed.
Using ladle, fill jelly jars to ¼ inch from top of jar, clean rim and threads of jars if needed. Center the lids on the jars, apply rings and adjust fit is fingertip tight. Place filled jars in canner, be sure water covers the tops of jars by 1 to 2 inches. Add hot water if necessary. Place lid on canner. Bring water to a gentle steady boil.
The jars for 10 minutes, after processing is complete turn off heat and remove lid. Let Jars sit for 5 minutes. Remove jars from canner and set on a towel to cool, undisturbed for 12 to 24 hours, bands should not be retightened, it may interfere with the sealing process. After cooling test the seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed. If a lid does not seal refrigerate immediately for up to 3 weeks.
Label and store in a cool dark place for up to 1 year.