Ingredients
- 2 pounds grapes, seedless (fresh Thompcord seedless grapes)
- 2 tablespoons butter
- 1 cup truvia (sweetener)
- 3 tablespoons pectin (Ball “no sugar added” pectin)
How to Make
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Step 1: Puree grapes in a food processor.
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Step 2: Chill 2 soup spoons in the freezer.
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Step 3: Place grapes and butter in a saucepan and bring to a full rolling boil.
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Step 4: Stir in truvia and pectin. Cook, stirring until mixture resembles applesauce.
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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.
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Step 6: 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.
We hope you enjoy this recipe!
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