Grape Jam
Recipe: #10697
October 09, 2013
"Absolutely delicious grape jam with NSA. Makes 3 half-pints."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (22.6 g)
- Calories 27.4
- Total Fat - 0.5 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.3 mg
- Sodium - 10.9 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.4 g
- Sugars - 2.9 g
- Protein - 0.2 g
- Calcium - 2.3 mg
- Iron - 0.2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Puree grapes in a food processor.
Step 2
Chill 2 soup spoons in the freezer.
Step 3
Place grapes and butter in a saucepan and bring to a full rolling boil.
Step 4
Stir in truvia and pectin. Cook, stirring until mixture resembles applesauce.
Step 5
Place a small amount onto chilled spoon and wait for the frost to evaporate. Tilt spoon. When jam is ready it will not be runny.
Step 6
Can in a water bath canner for 15 minutes plus time for elevation.
Tips
- You’ll notice that I use butter in this recipe. It reduces foaming. If you alter the recipe you will need to skim off foam before canning.
- I also am assuming that you are familiar with sterilization of equipment and water-bath canning techniques.
- If you are not, please refer to a canning guide, such as the Ball Blue Book.