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.
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 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.”)