Grape Jelly Low Sugar Canning Recipe Rural Mom
Most grape jelly recipes call for an excessive amount of sugar, often 6 to 7 cups per batch! But if you pick fresh, sweet grapes, there’s absolutely no reason to sweeten things up or to overwhelm the natural flavors. The recipe below calls for 2 cups of sugar, which I’ve generally found to be […]
Ingredients
- 4 cups fresh Grape Juice, unsweetened
- 2 cups Sugar
- 3 tbsps Ball RealFruit Classic Pectin
Directions
- 1
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.
- 2
In a large sauce pan, over a medium heat, add grape juice and sugar. Stir until sugar is dissolved.
- 3
Turn stove top heat to high and bring juice to a boil, stirring constantly.
- 4
Stir in pectin. Continue boiling, stirring constantly for one (1) minute.
- 5
Skim foam and discard. Remove from heat.
- 6
Ladle immediately into hot canning jars or freezer canning containers, leaving a 1/4 inch head space.
- 7
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.”)