Sugar Free Muscadine Jelly Food
LOW SUGAR SOUTHERN MUSCADINE JELLY
Made with tart, southern Muscadine grapes, this jelly preserves that late summer taste all year long! This recipe uses less sugar so you get more true Muscadine flavor.
Provided by Melissa
Categories Jelly
Number Of Ingredients 3
Steps:
- Pour the prepared and measured juice into an 8 qt stock pot
- Measure and pour sugar into a bowl
- In a small bowl, take 1/4 cup of your measured sugar and mix it with the package of pectin
- Stir the pectin/sugar mixture into you prepared juice
- Bring the juice mixture to a full rolling boil (a boil that cannot be stirred down)
- Stir in the remaining sugar
- Return to a full rolling boil and boil for 1 minute, stirring constantly
- Remove from heat, skim off foam with a metal spoon
- Immediately ladle into prepared jars, leaving 1/4-inch headspace
- Wipe jar rims and threads, cover with two piece lids, fingertip tight
- Place jars on the elevated rack in the waiting water bath canner as they are filled
- Lower canner rack into canner, making sure jars are cover by at least 1-inch of water
- Cover and process for 5 minutes
- Remove jars and allow to cool for 24 hours
- Check for seals, remove rings, wipe jars, label and store in a cool, dark place
- Approximate Yield: 7 Half pints
MUSCADINE JELLY
Provided by brenna
Number Of Ingredients 4
Steps:
- Wash muscadines and place in a stockpot. Just barely cover with water and bring to a boil for about 25 minutes. Stirring every few minutes.
- Once the Muscadines have finished boiling, strain to get your juice.
- Add juice and pectin to a pot and bring to a rolling boil, one that can not be stirred down. After it comes to a boil add sugar and butter (this keeps it from foaming up as much.) Allow to come back up to a boil and boil for 1 minute.
- To make sure your jelly will be the right consistency, keep a spoon in ice water while preparing the jelly. When you are ready to test just shake the water off of the spoon and dip out about half a spoon full of jelly. Allow to cool for a few minutes. If it sets up on the spoon you should be good to go.
- Can/ Preserve using desired method or refrigerate for immediate use.
- The yield for 1/2 gallon should be around 9 cups.
SUGAR FREE GRAPE JELLY
Found online (goldminerecipes) while doing a search for sugar free jams and jellies. Cook times are estimated.
Provided by Kathy in Fla
Categories Jellies
Time 15m
Yield 1 1/2-2 cups
Number Of Ingredients 4
Steps:
- Bring grape juice and lemon juice to boil.
- Reduce heat and simmer for 4 minutes.
- While simmering, soak gelatine in cold water until dissolved.
- Remove juice from heat.
- Add gelatine to hot grape juice; mix well.
- When cool, pour into small sterilized containers and refrigerate.
- Makes 1-1/2 to 2 cups.
Nutrition Facts : Calories 61.8, Fat 0.1, Sodium 12.7, Carbohydrate 12.7, Fiber 0.2, Sugar 12.1, Protein 3
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