Since Stevia is heat stable it would be safe to use for canning your fruit however the texture, flavor and color will probably not be the same as canning in a light sugar syrup. You can use plain water to can and then sweeten the fruit when you open the jars.

I would try cooking some of your fruit until it is tender in the liquid you chose then cool it down and see if you like the flavor and texture.

Here is some information on using Stevia in canning from Penn State University:

"Stevia is stable to heat and could be used for canning fruit and other products where sugar is not critical to food safety or texture. Rebaudioside A, the active ingredient in Stevia, is 300 times sweeter than sugar. ... Stevia-based sweeteners are heat stable and may be used in canning fruit.”

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