Grape Jelly Low Sugar Canning Recipe

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!

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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.”)
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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.

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

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.
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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?

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