Sugar Free Muscadine Jelly Food

LOW SUGAR SOUTHERN MUSCADINE JELLY

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

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

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.