Best Sugar Free Grape Jelly Recipes

GRAPE JELLY LOW SUGAR CANNING RECIPE

Steps:

• Note: For the grape juice, you can purchase organic grape juice from the grocer or prepare your own from fresh grapes. I opt the later and now use a juicer which makes juicing grapes ridiculously easy with minimal clean-up and waste.
• In a large sauce pan, over a medium heat, add grape juice and sugar. Stir until sugar is dissolved.
• Turn stove top heat to high and bring juice to a boil, stirring constantly.
• Stir in pectin. Continue boiling, stirring constantly for one (1) minute.
• Skim foam and discard. Remove from heat.
• Ladle immediately into hot canning jars or freezer canning containers, leaving a 1/4 inch head space.
• Continue processing with your preferred method for storage - shelf, refrigerator or freezing. (If you are unfamiliar with canning processes, I highly recommend picking up a manual like the "Ball Blue Book of Preserving.")

SUGAR FREE GRAPE JELLY

Steps:

• Bring grape juice and lemon juice to boil.
• Reduce heat and simmer for 4 minutes.
• While simmering, soak gelatine in cold water until dissolved.
• Remove juice from heat.
• Add gelatine to hot grape juice; mix well.
• When cool, pour into small sterilized containers and refrigerate.
• Makes 1-1/2 to 2 cups.

SUGAR FREE GRAPE JAM

Steps:

• Cut the grapes in half, and add them to a pot. Put it on medium heat, cover with a lid and leave the grapes to warm up. They will simmer as the grapes start to soften.
• After about 20 minutes they will have softened significantly. Use the back of a spoon, or ideally a potato masher, to mash the grapes into a jam like consistency.
• Leave the jam to simmer for another 10 minutes, then remove it from the heat. Transfer it to glass containers, or leave it to chill slightly if you plan to store it in plastic containers.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)