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Granny’s Grape Jelly, Low Sugar

February 18, 2017

Granny’s Grape Jelly, Low Sugar


Juice grapes.   Remove from heat.   Measure Juice.  Pour juice into large pot.   For every cup of juice add approximately ¾ cup sugar.   Slowly bring to a boil.   Add 1 box regular pectin for every 3 cups juice (approx.)


Bring to Full Boil, a boil that cannot be stirred down, for 1 minute or until jell point has been reached.


How to test when jell point is reached: Dip a large spoon into boiling jelly. Tilt spoon until liquid runs over the side. When the liquid has reached the jellying stage it will stop flowing from the spoon in a stream and divide into two distinct drops which run together and leave the edge of the spoon in one large sheet. At this point remove jelly from heat.


Remove from heat and ladle into sterilized jars, seal jars with sterilized rings and lids.   Put jars through bath, boil 10 minutes.   After jars have cooled over night, label and store in dark, cool place.


12 cups juice

9 cups sugar

4 boxes regular pectin


makes 14 pints or 16 jelly jars


Depending on how sweet the Concorde seeded grapes are, you may use ½ cup sugar per 1 cup juice.   This may take a extra minute during the full boil time to set up the jelly.   Make sure to check the jell point….Have fun now!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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