Low Sugar Grape Jam Recipes

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Steps:

• Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
• Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
• Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
• Allow the jars to rest for 24 to 48 hours to completely gel.

GRAPE JELLY

Steps:

• Wash grapes. Remove stems.
• Put grapes in a pan with the water.
• Bring to a boil.
• Lower heat to a simmer, then cover, and let simmer for 10 minutes, stirring occasionally.
• Remove from heat, mash the grapes.
• Put mashed fruit in a jelly bag.
• Let drip for 2 to 4 hours, or overnight.
• Measure how much juice you got. You need 1 litre (4 cups / 32 oz) of juice. If you didn't end up with that, see notes below.
• Put the juice in a pot.
• LIQUID SWEETENERS (HONEY, AGAVE, LIQUID STEVIA, ETC): See special directions below before proceeding further.
• DRY SWEETENERS (SUGAR, SPLENDA, POWDERED STEVIA, ETC): Mix the pectin powder with the sugar in a small bowl or a measuring cup, set aside. Add the lemon juice and the calcium water to the pot. Bring pot contents to a boil, then add pectin mixture.
• ALL SWEETENERS: When pot returns to a boil, let boil for 2 minutes, stirring constantly.
• Skim surface scum off OR if desired strain again one last time through a jelly bag.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, adjust headspace if needed.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

GRAPE JAM USING GRAPE MASH (GRAPE MUST)

Steps:

• Put a couple of spoons in the freezer. You'll use these later to test the jam for gelling.
• Prepare a water bath canner by filling it about 2/3 of the way full with water.
• Wash the jars and lids in hot soapy water. Keep the jars hot until you need them.
• Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Bring the jam to a boil and then cook over medium heat until it gels. If you have a lot of liquid in the grape mash it will take a while.
• Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick.
• To test the jam to see if it's going to gel when it cools, get one of the spoons you put in the freezer earlier. Dip the back of the spoon into the jam. Give it just a moment and then touch the jam, if it has gelled on the spoon it will gel in the jar when it cools off. If it's still runny, it needs to cook down more.
• When the jam is cooked down and ready to be jarred, put the jars on a kitchen towel on the counter and ladle the hot grape jam into the hot jars. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands.
• There's no need to put the bands on super duper tight, just put it on like you would put a lid on the mayonnaise before putting it in the refrigerator.
• Put the filled jars in the water bath canner and turn the heat up. Once the water starts to boil, set the timer for 10 minutes adjusting for altitude - this is the processing time.
• When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. Let them cool.
• After 12 hours or overnight, remove the the bands from the jars and test the seals. If any jar failed to seal, put it in the refrigerator and use first. Store the sealed jars in the pantry.

SUGAR FREE GRAPE JAM

Steps:

• Cut the grapes in half, and add them to a pot. Put it on medium heat, cover with a lid and leave the grapes to warm up. They will simmer as the grapes start to soften.
• After about 20 minutes they will have softened significantly. Use the back of a spoon, or ideally a potato masher, to mash the grapes into a jam like consistency.
• Leave the jam to simmer for another 10 minutes, then remove it from the heat. Transfer it to glass containers, or leave it to chill slightly if you plan to store it in plastic containers.

LOW-SUGAR GRAPE JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Slip skins from grapes. Finely chop or grind skins and set aside. Combine grape pulp and water in saucepan. Bring to boil; cover and simmer 5 min. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 7 cups prepared fruit into 6- or 8-qt. saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GRAPE JELLY

Steps:

• To extract grape juice, stem the grapes into a stockpot or saucepan and add 1/2 cup water.
• Bring the mixture to a boil while mashing the grapes to encourage them to release their juice. Continue to cook until the grapes completely fall apart, about 10 minutes.
• Remove from heat and strain through a jelly bag or double layer or cheesecloth. Allow the juice to strain for at least 2 hours.
• Refrigerate the juice overnight to allow tartrate crystals to separate out.
• Strain the cold juice through the cheesecloth again. Pour carefully, and leave the tartrate crystal sediment behind at the bottom of the jar. Not all grapes form visible tartrate crystals, but this is a good precaution anyway and will prevent crystals in the finished grape jelly.
• If you're starting with purchased grape juice, skip these steps and begin below.
• Add 4 cups of grape juice to a large heavy-bottomed saucepan, ensuring that the fills the pot no more than 1/3 of the way (mixture will foam). Add the powdered pectin and stir to dissolve. (Don't add the sugar yet.)
• Bring the mixture to a boil over high heat and boil 1 minute.
• Add the sugar and stir to dissolve. Bring the mixture back to a hard boil and boil 1 minute before turning off the heat.
• Ladle the grape jelly into prepared jars, leaving 1/4 inch headspace. Store in the refrigerator for a refrigerator jam and use within 3-4 weeks.
• If canning, process in a water bath canner for 10 minutes if under 1,000 feet in elevation. Add 1 minute to the processing time for every additional 1,000 feet.
• Check jar seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months.

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.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)