Cranberry Jam (Reduced Sugar version)

I have three bags of cranberries just sitting in my fridge. I've never done anything with cranberries, so I wanted to try my hand at making cranberry jam. I took a couple of recipes I found on the web and adapted to whatever ingredients I had at hand:

• 12-oz bag of cranberries - thawed, washed and picked through
• 1 cup "sugar equivalent" sweetener (i.e. Splenda)
• 1/2 cup diet ginger ale
• 1/2 cup orange & mango juice
• small jar(s) with lid(s). I used 2 small olive jars, but only completely filled one of them.

1. Mix all ingredients in a medium or large pan and bring to a boil. Reduce heat to medium-low, stirring occasionally. Simmer for 15-20 minutes until somewhat thick. Jam will thicken when it cools down.
2. Fill a large stock pot with enough water to cover the jars and lids. Bring to a boil to sterilize the containers.
3. Beat mixture with a whisk until the remaining berries and peels are broken.
4. Remove jars and lids from boiling water. Fill them with jam. Wipe any spills and screw on the lids on tightly, but no need for a Hulk grip on the lids.
5. Let it cool for 12 to 24 hours. Transfer containers to the fridge -- it may be safe to store them in a dry, cool place, but cold jam makes more sense to me :)

Always be creative with the ingredients. Experiment, make the recipe your own. I used orange/mango juice because that's all I had. The original recipe called for water, not diet ginger ale, but that added a little spice to the mix. The sweetener I used was a stevia blend I brought from Brazil. It worked okay, Splenda probably would've worked better.