In foods where using sugar creates the desired texture, such as jam, you cannot substitute artificial sweeteners. (I don’t recommend them anyway.) They won’t work.
All or part of the sugar can be replaced by other sweeteners, such as fruit juices, honey, cane and maple syrup.
Maple syrup can be used to replace up to 1/4 of the sugar in a recipe, but it will effect the natural flavor and color of the fruit.
Mild-flavored honey may be used to replace as much as half of the white sugar called for in your canning syrup recipe. Honey will also add flavor and color to the fruit, depending on the type of honey you use. Honey also may darken during storage. It’s best to use fresh mild, light colored honey in canning. The make up of honey is different than sugar. A honey sweetened jam or jelly will effect the gelling and should also be used with a no sugar pectin. Using honey adds liquid to the recipe. You will want to reduce the other liquid in your recipe by 1/4 cup for each cup of honey added.
If these suggestions will not work for you, I suggest enjoying foods with sugars in moderation.