Low Sugar Grape Jelly Recipe You Can Make

Today, I want to share with you a delightful recipe for homemade grape jelly. This luscious spread is perfect for topping your morning toast or adding a sweet touch to your desserts. Let’s dive into the process!

Three Jars of Grape Jelly

There’s something incredibly satisfying about seeing your homemade grape jelly come to life. Picture those beautiful jars lined up on your kitchen counter, each filled with vibrant purple goodness. It’s a simple yet rewarding venture that allows you to enjoy the taste of fresh grapes long after the harvest season has ended.

Ingredients

4 cups of grape juice (freshly squeezed or store-bought)
1 package (1.75 oz) powdered fruit pectin
5 cups of granulated sugar
1 tablespoon of lemon juice (optional)
1/4 teaspoon of butter (to reduce foaming, optional)

Instructions

Start by preparing your jars. Sterilize three pint-sized canning jars by placing them in a boiling water bath for at least 10 minutes.
In a large pot, combine the grape juice and powdered fruit pectin over medium heat. Stir constantly until the mixture comes to a full boil.
Once boiling, add the granulated sugar all at once. Stir well to combine, and bring the mixture back to a rolling boil. Boil for exactly one minute, stirring constantly.
If desired, add the lemon juice and butter at this stage to reduce any foam. Stir well.
Remove the pot from the heat and skim off any foam that may have formed on top. This will help give your jelly a smooth finish.
Carefully ladle the hot jelly into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.
Attach the sterilized lids and screw on the metal bands until they are fingertip-tight.
Process the jars in a boiling water bath for about 5-10 minutes to create a vacuum seal. Adjust the time based on your altitude, if necessary.
Once processed, remove the jars from the water bath and allow them to cool completely on a clean towel over the counter.
After a few hours, check to ensure the lids have sealed properly. If they don’t pop back when pressed, they are sealed. Store any unsealed jars in the fridge and use them within a few weeks.

Enjoy your homemade grape jelly on toast, with yogurt, or even as a glaze for pastries. It’s a jar of sunshine that brightens your day!