So, grape jelly.

This is one of those cases where using the recipe in the box is just fine. In general I have no complaints about sugar, but for jelly I want to taste the fruit, so I went with a low sugar pectin from Ball. This recipe could more accurately be called ‘lower sugar’, because there’s still quite a bit, but the grapes are not overpowered and that’s what I was going for.

Grape Jelly

5 1/2 cups grape juice

3 1/2 cups sugar

1 box low or no-sugar-needed pectin

Prep 6 half-pint jars.

Mix pectin with 1/4 cup of the sugar.

Combine pectin and juice in a large pot, along with a small bit of butter. (The butter will keep everything from foaming too much. I skip this step when making jam, but it really helps to make a nice, clear jelly.)

Bring to a boil.

When you can’t stir the boil down, add the rest of the sugar.

Bring back to a boil, and when you can’t stir it down cook for 1 minute, then remove from heat.

Skim any foam.

Ladle into jars, leaving 1/4″ headspace.

Process 5 minutes in water bath.

Yield: 5-6 half-pint jars.