I made two batches and was disappointed. I used four cups of Wild Concord Grape Juice which is naturally high in pectin. I followed a no sugar recipe on a box of Pomona's Universal Pectin. I heated the grape juice with 4 teaspoons of calcium water. After the grape juice reached boiling, I mixed in 4 cups of Splenda for baking and 4 teaspoons of pectin powder. I was not happy with the texture nor the flavor. The jelly was rubbery and the flavor was not great. I have made wild grape jelly for over 10 years using a 1:1 ratio with white sugar with fantastic results. However, my diabetic friends can not enjoy the jelly. Thank you for your suggestions in advance.