Grape Juice Jelly

For lower-sugar jellies, try combining regular pectin powder (I detest sugar-free) with REGULAR ClearJel and YOUR choice of sweetener. By doing so, this helps boost the jelling potential, while safely reducing the amount of sugar that's otherwise necessary! It makes a "soft-setting" jelly (but keeps it shape). Jelly melts on hot toast anyway AND as a substitute for red wine in tomato sauces.

Oh... plus when using Whey Low D also reduces calories, the glycemic index AND tastes exactly like granulated "table" sugar (to boot)! It's that GOOD!

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Grape Juice Jelly
by Sharon Anne Print

5 Tbsp pectin powder (Brand: Sure-Jell)
4 Tbsp REGULAR ClearJel® powder
4 cups (28-oz) granulated sugar
(or Whey Low D granular)
1 (12-oz) can frozen grape juice concentrate, thawed
28-oz water (I prefer distilled)
Cooking spray

Combine the powdered pectin, ClearJel powder and sugar in a bowl until well blended. Pour the cold, thawed juice plus water in a large saucepan; bring to a boil. Stir in sugar-mixture, boil hard for 1 minute.

To eliminate foaming, lightly spritz it with non-stick cooking spray. Reduce heat, to medium-high and boil until jelly thickens, stirring frequently 20-25 minutes or until jelly coats and mounds from the spoon.

Increase time for high altitudes; add 1 minute per 1000 ft in altitude. I live in Utah, so I add 5-6 extra minutes to the boiling time. Process for 10 minutes in boiling water canning bath. Cool spaced apart on a dish towel.

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