Grape Jelly
Makes fabulous almond butter and jelly sandwiches! Using commercial No Sugar Needed Pectin provides consistent results that let the fruit flavor shine. NOTE: Pectin brands vary - follow the instructions for the pectin you're using. I used Bernardin No Sugar Needed Powdered Pectin.
Servings: 5 half pint jars
Calories: 213kcal
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
Yields 5 half pint (250 ml) jars
NOTE: Read the instructions and ingredient list of your pectin and follow it. I used Bernardin No Sugar Needed - in the US this is sold under the Ball name.
1 package of Bernardin No Sugar Needed Pectin is 49 g (1.75 oz) about 5-6 Tablespoons.
Ball RealFruit Low or No-Sugar Needed Pectin sold in a cannister has a different formulation - follow the instructions. Typically 3 tablespoons of this formulation has the thickening power of 1 x 1.75 oz (49 g) box.
The National Center for Home Food Preservation says sterilizing jars is not needed if jars are processed for 10 minutes or longer.
Remember to always adjust processing time for altitude.
Nutrition
Calories: 213kcal | Carbohydrates: 55g | Protein: 1g | Fat: 0.2g | Sodium: 6mg | Fiber: 0.3g | Sugar: 54g | Iron: 1mg