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Reduced-Sugar Grape Jelly

Five jars of reduced-sugar grape jam on a counter.

Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.

Try this research-tested recipe for reduced-sugar grape jelly courtesy of the National Center for Home Food Preservation.


  • 2 tablespoons, Unflavored gelatin powder (2 packages)
  • 24 ounces, Grape juice, unsweetened
  • 2 tablespoons, Bottled lemon juice
  • 2 tablespoons, Liquid sweetener

Yield: Makes about 3 half-pint jars.


  1. In a saucepan, soften the gelatin in the apple and lemon juices. Bring to a rolling boil and dissolve gelatin; boil 1 minute.
  2. Remove from heat. Stir in liquid sweetener.
  3. Pour into hot jars. Seal and store in the refrigerator. Use within 4 weeks.

Nutrition Facts: One tablespoon of jelly contains 11 calories.

To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!

SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.

Related Topics

Canning Recipes