Absolutely delicious grape jam with NSA.

Deliciously simple and easy way to make a few jars of no-sugar-added jam. Is there a better reason than easy?

I grabbed up some Thom-Cord seedless grapes at the market to use for making some easy and simple grape jam. I didn’t really want to make a lot, so I kept the amount down to just a couple of pounds. Years ago, when I first started making jams, jellies and preserves, I was so enamored of it that I became a monster, making so much of every kind that it would never all get used, despite having given away so many as gifts. And sure, it is great to gift family and friends with tasty treats, and then sit back and drown in compliments, but not all of those gifts need to be packed in a canning jar!

This is also a no-sugar-added recipe. Being diabetic, I have to make choices that don’t involve me submitting to sugar. Sometimes I use Splenda in my recipes. Today, I have used Truvia, which is a natural sweetener made from the stevia plant leaves. Erythritol, which is the sugar alcohol derived from the stevia plant is a sugar alcohol which has a zero glycemic index and doesn’t impact blood sugar. So I find it to be a good substitute for me when using sugar would otherwise be prohibitive. I will mention that sugar alcohols can cause digestive distress if you eat too much of them, but since this is just for jam and the portion is small, it is not much of an issue.

As you can see, the ingredients are few and very simple.

Ingredients:

• 2 pounds fresh Thompcord seedless grapes
• 2 tbsp. butter
• 1 cup truvia sweetener
• 3 tbsp.  Ball “no sugar added” pectin

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.

Method:

1. Puree grapes in a food processor.
2. Chill 2 soup spoons in the freezer.
3. Place grapes and butter in a saucepan and bring to a full rolling boil.
4. Stir in truvia and pectin. Cook, stirring until mixture resembles applesauce.
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.
6. Can in a water bath canner for 15 minutes plus time for elevation.

Yield: Makes 3 half pints