October 09, 2013
Categories: Condiments, Fruit, Grapes, North American, Budget-Friendly, Canning/Preserving, Kid Pleaser, Make-Ahead, Fall/Autumn, Summer, Food Processor, Stove Top, Special Cooking, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Glycemic, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Sugar Substitute, Make it from scratch more
"Absolutely delicious grape jam with NSA. Makes 3 half-pints."
- 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
Puree grapes in a food processor.
Chill 2 soup spoons in the freezer.
Place grapes and butter in a saucepan and bring to a full rolling boil.
Stir in truvia and pectin. Cook, stirring until mixture resembles applesauce.
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.
Can in a water bath canner for 15 minutes plus time for elevation.
Tips & Variations
- 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.