In general, low-sugar jams and spreads do not keep nearly as long (not even in the fridge) (which is one big reason that many of those recipes are freezer jams) and will be somewhat runnier.
Anyhow, as long as that's ok with you, there are a number of recipes that use splenda (often in combination with some sugar), but you have to either use a fruit that has plenty of its own pectin (there are a few) or you have to use one of those 'alternative' low-methoxy pectins, that depend on a packet of stuff you add in order to make it jell instead of sugar.
SPLENDA Brand Products are heat stable and can be used as a sweetener in canning and in making jams and jellies. However, SPLENDA Brand Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month, to minimize any spoilage from natural airborne bacteria.