SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 112
  • Amount Per Serving
  • Calories: 7.6
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.4 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.1 g

View full nutritional breakdown of low sugar muscadine jelly calories by ingredient
Report Inappropriate Recipe

low sugar muscadine jelly

Submitted by: JAN581

Introduction

This is a no sugar added jelly that is a little softer set than sugar added jellies. It has a great fruit taste. This is a no sugar added jelly that is a little softer set than sugar added jellies. It has a great fruit taste.
Number of Servings: 112

Ingredients

    5 1/2 cups Muscadine juice
    1 1.75 oz. package Sure Jell (no sugar needed style)
    3.5 cups Splenda
    3/4 cup water

Directions

Prepare jelly jars and lids by washing them in hot soapy water. Use a canner or large stock pot with a dish towel in the bottom and place the jars in boiling water. Lower the water to a bare simmer and leave till ready to use. This will be the same pot and water you will use to water bath the jelly. Wash the rings and lids and put them in a small sauce pan with boiling water and turn off the heat.
Pour juice into a 6 qt. pot, add the water and Sure Jell. Bring to a full rolling boil and boil for 1 minute. Stir constantly with a wooden spoon. Remove from heat and add the Splenda. Skim foam and ladle into prepared jelly jars. Fill jars to within 1/8" of the tops. Wipe rims with a damp clean cloth and seal with lids and rings. Tighten rings. Process in a boiling water bath with 1" - 2" water covering jars. Process for 5 minutes. Remove from water bath and place the jars in a draft free place on a tea towel and let cool. When jelly is cool check for sealing by pressing on the center of the lids. If the lid will press down and pop back up it did not seal properly and needs to be kept in refrigeration. Unopened jelly will keep for about 1 year in a cool dry place. Makes 6 1/2 - 7 cups of jelly . Serving size is 1 teaspoon.

Number of Servings: 112

Recipe submitted by SparkPeople user JAN581.






Great Stories from around the Web


Rate This Recipe