How To Make Grape Jelly – with Low Sugar Pectin
Here’s how to make grape jelly with low or no sugar needed pectin.
If you are new to jams and jellies or want a refresher on some of the do’s and don’ts of jam/jelly making read
Troubleshooting – What to do with Runny Jams & Jellies
Jalapeno Grape Jelly – A spicy twist
Why I Like Using Pectin for Grape Jelly
Technically, grapes have enough natural pectin that you actually don’t need any commercial pectin. It will set up very nicely, if you add enough sugar and you follow the procedures for testing for the gel set of your jelly. It’s totally doable if a traditional grape jelly recipe with minimal ingredients is important to you.
Honestly, I don’t enjoy the hassle of testing for gel set and cooking for a long, uncertain length of time to get the desired set. I’m not patient enough for that. So I prefer using commercial pectin.
I also like being able to use less sugar than in traditional recipes by using low sugar pectin options. Click here for a Comparison Chart on Pectin Varieties.
Recipe for Low Sugar Grape Jelly
Grape Jelly
Ingredients
- 4 1/2 cups Grape Juice
- 1 Tbsp Lemon Juice
- 1/2 cup Honey
- 1 package No Sugar Pectin (49g) I used Bernardin (Ball in US)
Instructions
- In a large stock pot, combine grape juice, lemon juice and pectin. Mix until pectin is fully dissolved.
- Stir and bring mixture to a full boil.
- Add honey.
- Return mixture to a hard boil for 3 minutes.
- Remove from heat and remove any foam.
- Pour into hot jars leaving a 1/4”( 7mm) headspace.
- Wipe rim with clean cloth and seal with hot sealing lid.
- Screw band on top and tighten finger tight.
- Process in hot water bath for 10 minutes.
- Remove jars, cool undisturbed for 24 hours and check seal.
- Once open, use your jelly within 2 weeks, because of the reduced sugar it will not last as long as traditional full sugar jelly.
Notes
Nutrition Facts (per serving)
Getting Grape Juice
You can use pretty much whatever kind of grape juice you have access to. Even store bought juice will work. And for a real twist – you could even use white grape juice!
Of course, the romantic, idealized version of grape jelly starts with fresh picked grapes stomped in a barrel to press out pure juice – or something like that!
Since I don’t have any grapes of my own, I opt for picking grapes offered up by friends and family and then using the steam juicer to prep the juice. Although stomping them with Lucy would be so much fun!
Have you tried making grape jelly? If you have any questions, let me know, I’d be happy to help. You can connect with me by leaving a comment below or via Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
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I made it following the recipe exactly as written, except I doubled it. It did not set. So I clicked on the compare pectins chart. Read down the list. At the very bottom in small print it said not to double recipe. It would have been very helpful to have that information listed with the actual recipe. Well, it still tastes delicious and will make a nice pancake syrup.
Jams and jellies are one of those things where there isn’t a lot of room for changes and it’s impossible for me to list all the things not to do in a recipe – the list is too long! If you need some ideas for runny jams and jellies – read this https://www.gettystewart.com/runny-jam-and-jelly/
its so frustrating when they refer to “one package” . Can’t you translate that into dry measure?
I understand your frustration Teresa. But, every pectin is different and that’s why I am always careful to say read and follow the instructions of your pectin variety. If you are using bulk pectin or pectin from a container, the formulation can be different than the boxed variety I mention. So even if I give you my boxed pectin measurement (49g/1.75 oz or 5 Tbsp) this may not be an accurate measurement for the pectin you’re using. For example the Ball RealFruit Low or No-Sugar Needed Pectin sold in a cannister has a different formulation and would only require 3 tablespoons for the same thickening power. It would be impossible for me to offer specific details for every possible type of pectin.
But, I have added some of this info into the notes box for future reference.
We juiced Sweet Sapphire black seedless grapes for this recipe. After letting it cool overnight, it had mostly gelled. I refrigerated the jar I was going to start eating first; it fully gelled. Fantastic taste. Thanks for the easy recipe. I’ll use it again.
Those grapes sound amazing! So glad it worked out well for you.
so I was pretty excited to try a no sugar jelly, I made 6 batches and did exactly like the recipe says, but none of them set. They are all still like juice, what did I do wrong? is there a way to fix it?
Oh that’s so frustrating, I’m sorry it didn’t set. What brand of No Sugar Needed pectin did you use? Has it been 24 hours?
As for what to do now, here’s some info on troubleshooting https://www.gettystewart.com/runny-jam-and-jelly/
Can we make a triple batch at 1 time?
Pectin manufacturers don’t recommend doubling or tripling batches because the large volume changes how quickly the liquid returns to a boil and takes to cook which may impact the pectin and cause it to fail (overcooking it makes the bonds weak and undercooking doesn’t activate it properly). So, you’re not guaranteed a good set if you double or triple the batch.
Can I make grape jam instead of jelly using the same recipe? Thanks, I also plan to do the water bath so I don’t have put in the freezer . Will be stay good for one year ? Thanks
I have not made grape jam before, our local grapes have too many seeds. The low sugar pectin should work for jam too though, but double check the instructions with your pectin. And yes, if you hot water bath process your jam it should last a year or longer.
Hello, I would like to try this recipe. However, you mentioned 1 package No Sugar Pectin. I need to know the exact amount to use for this recipe as I have the Ball Low or No Sugar Needed Pectin 4.7 oz container. Hope to hear from you soon. Thank you
Hello
One package Of dry pectin is 49 grams or 1.7 oz.
Enjoy.