Splenda.com offers a great recipe for pomegranate jelly. Combine 4 cups of pomegranate juice with 1 package of fruit pectin in a large saucepan. Stir until the pectin fully dissolves, and then let the mixture stand for 10 minutes. Over medium-high heat, bring the mixture to a boil, stirring constantly and skimming off any foam. Boil for 1 minute, remove from the heat and stir in 1 1/2 cups of Splenda until dissolved. Ladle into jars immediately, and seal.
When filling jars, ladle the jelly up to 1/4 inch from the lip. Tightly seal the jars. Set the jars on an elevated rack in a canner, and lower them until they are covered by 1 to 2 inches of water. Cover the jars, and bring to a boil. Boil for 10 minutes, remove the jars and let them cool. Ensure the jars are sealed properly. Refrigerate after opening, and use within 2 weeks. If kept in a cool, dark place, the jelly can be stored for up to a year.
Splenda.ca offers a more savory option with its pepper jelly recipe. Puree 2 cups of chopped red or green peppers with 1/2 cup of apple juice. Combine the puree with another 3 cups of apple juice and 1 teaspoon of red pepper flakes in a saucepan. Heat to a rolling boil, cover, remove from heat and let sit for 30 minutes. Pour into a lined sieve, and leave for 1 hour. Combine this pepper infusion, 1/4 cup of lemon juice and 1 package of fruit pectin in a large saucepan, stirring until dissolved. Over high heat, gradually stir in 1 1/2 cups of Splenda. Bring to a rolling boil for 1 minute, and then remove from heat. Use the same canning process.