Sugar Free Strawberry Rhubarb Jam

For two years now I have attempted to make sugar free jam. This year it was strawberry rhubarb. For the life of me I can't get this to a thick consistency. What I end up with is syrup which is just ever so slightly thick. When I realized that the first batch wasn't going to set properly I decided to reduce the amount of water called for and double the amount of pectin in the second batch and still syrup. I am following the recipes on the package or recommended recipes from the internet, fresh pectin, added some lemon juice to the second batch, still nothing. Flavor is wonderful. I have some clear jel and was wondering if I added some of that if it would do the trick. I want jam that stays put and that I don't have to chase around or have it run off. Any tried and true recipes or suggestions would be most appreciated. Was also wondering if maybe a 50/50 mix of sugar/splenda would help the situation.