low sugar muscadine jelly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 112
Ingredients
5 1/2 cups Muscadine juice1 1.75 oz. package Sure Jell (no sugar needed style)3.5 cups Splenda3/4 cup water
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.
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.
Nutritional Info 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
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