Grape Jelly Low Sugar Canning Recipe

Spread the love

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.

Grape Jelly Low Sugar Canning #Recipe

The recipe below calls for 2 cups of sugar, which I’ve generally found to be more than enough to keep things sweet, but still allowing the fruit to shine through.  I’ve also used as low as 1 cup of sugar if the grapes are super sweet naturally.  Whatever amount you choose, you’ll certainly enjoy the amazing taste!

PS:  If you want more farm fresh recipes, we have plenty!  Visit our NOURISH section to check out what’s new in the Rural Mom kitchen.  If you are into HOMESTEADING, GARDENING or looking for some fun DIY, we have that, too.  And of course, there are always GIVEAWAYS (so be sure to check them out.)

Grape Jelly Low Sugar Canning Recipe

Grape Jelly Low Sugar Canning Recipe

Ingredients

  • 4 cups fresh Grape Juice, unsweetened
  • 2 cups Sugar
  • 3 tbsps Ball RealFruit Classic Pectin

Instructions

  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.”)
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.ruralmom.com/2013/09/grape-jelly-low-sugar-canning-recipe.html

Grape Jelly Low Sugar Recipe

4 cups fresh Grape Juice, unsweetened
2 cups Sugar
3 tbsps Ball RealFruit Classic Pectin

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. (Typical yield fills 6 half pint jars.)

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.”)

 

Grape Jelly Low Sugar Canning #Recipe

Spread the love
by
Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
An Extra Line and Mega Savings | Staying Connected with Walmart Family Mobile Unlimited Plans Autumn Apple Dumplings Recipe | "Pork Chops & Applesauce" by Cynthia Briggs

Comments

    • brinacyl
    • March 5, 2018
    Reply

    I am so happy to find your recipe with less sugar. What I can I use instead of Ball RealFruit Classic Pectin ? POwdered or liquid pectin ? I am in london and we do not get this brand here. thank you

      • Barb Webb
      • March 5, 2018
      Reply

      Awesome, glad to hear that! Ball RealFruit Classic Pectin is my go-to, but I have used other fruit powdered pectins in the past successfully. Look for a quality, pure pectin powder that lists that it is suitable for jams and jellies on the container and you should be good to go!

    • Lucy Atwood
    • August 26, 2018
    Reply

    Thank you for this recipe. I really appreciate the lower sugar. I have a juicer but have not tried using the grapes in there. Does this alter the taste and consistency of the jelly – or do you still strain?

    • Sandi Garoutte
    • October 25, 2018
    Reply

    I’m doing fresh Zinfandel Jelly. I’ve never found a successful recipe. Wish me luck!

    • Vern
    • August 24, 2019
    Reply

    Thank you for the low sugar jelly recipe. The kids and i dont like the super sweet jelly so that is why we make our own now!!!!! Your recipe was easy and gelled up nice!!!!

    1. Reply

      I’m thrilled to learn that you enjoyed the recipe! I’m right there with you, don’t like the super sweet jellies either, this one always tastes just right, so I’m really glad you thought so, too!

    • Amber
    • August 27, 2019
    Reply

    I’m getting ready to try this recipe for the first time can you tell me how many jars of jelly this makes. If you used half pints or pint jars. Right now we have 64 cups of juice prepared and another 32 to juice and we were wanting to figure out how much we will get out of each batch.

    1. Reply

      Hi Amber, wonderful! Hope you enjoy it! It makes about 6 half pint or 3 full pint jars of jelly. Give or take, each batch always turns out a little high or low because, well, you know, that’s how canning goes!

    • Linda
    • October 23, 2019
    Reply

    Can you use liquid pectin as powdered is harder to dissolve?? If so, how much?? Thx for low sugar recipe as tastes more like fresh fruit 😊

Join the conversation and leave a reply!