Created by Sue on October 9, 2013
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.