No Sugar Grape Jelly

From Canning and Preserving by Linda Ferrari, 1991 edition.

No Sugar Grape Jelly

1 envelope unflavored gelatin
2 cups unsweetened grape juice (or any other unsweetened juice can be
used)
1 tablespoon bottled lemon juice
1 3/4 teaspoons liquid calorie-free sweentener (use more or less according
to taste)

Add gelatin to grape juice and lemon juice in a saucepan. Place over low
heat. Stir constantly until gelatin dissolves. Bring to a boil and boil 1
1/2 to 2 minutes. Remove from heat. Add calorie-free sweetener. Stir
well to mix. Pour into clean hot jars. Seal. Cool and store in
refrigerator. This jelly will keep well in a refrigerator 4 to 6 weeks.
Do not freeze.

1 tablespoon=10 calories.

Makes 2 half-pints.

I have not tried this particular recipe, but have tried others from this book that I really like. So I can recommend this recipe as most likely wonderful!

Also, some of the pectin companies put out low/no sugar needed pectins. I used one (Ball Fruit Jell-No Sugar Needed Pectin), to make blueberry jam
for my father-in-law, and it used unsweetened juice or water as the liquid. And it can be canned, sealed and stored, not in the fridge like the above recipe. This sounds like it might be what you are looking for.

Cheryl


Source:

Kxt1215 (kxt1215@aol.com)

rec.food.preserving