Are you planning on using a pectin? That will affect the recipes. There are different low sugar kinds. Some at the grocery store with the reg pectin, or Pomona's. It can be harder to find, but works well wth low sugar--since sugar isn't the activator for the pectin, you can adjust the amount, or even go no-sugar.

I make low sugar jams and jellies using Dutch Gel Lite pectin which I buy at an Amish store. The variety of berry can also affect the flavor. I receive many compliments on my jams. Because of the low amount of sugar they taste like the fruit not sugar.
http://www.fisherscountrystore.com/dutchgelcooked.php

I don't really care what I use as long as I get the taste I am looking for. So I would be willing to use pectin and that other gel stuff sounds promising. I've tried some of the stuff at the grocery stores and have been disappointed time and again. I am going to look into both products mentioned. Thank you

Grace e

I like the Ball no-sugar but I haven't tried other brands. The "Classic" Ball and Surejel pectin require too much much sugar, you're right. But as Rose mentioned, the fruit is important - esp. if you're not adding tons of sugar. Make sure the berries taste good - most supermarket berries don't, esp. out of season. You might want to try frozen strawberries if you can find a brand that tastes good to you. The jam will be mushier, no firm chunks, but might taste better.

Or wait until next summer and pick local berries - do you happen to grow your own?