Monday, September 24, 2012

Grape Jelly Low Sugar

Makes about 4 pints

5-1/2 cups  prepared juice (about 5 lb. fully ripe Concord grapes)
3-1/2 cups  sugar, measured into separate bowl, divided
1 box (Pink) SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp.  butter or margarine

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.

MEASURE exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepan. (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 saucepan; 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 1/8 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 10 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.)

*1,000 - 3,000 ft - 5 minutes
3,000 - 6,000 ft - 10 minutes
6,000 - 8,000 - 15 minutes

No comments:

Post a Comment