Light Grape Jam

1. 1

   In saucepan, crush and cook grapes until softened, about 10 minutes.

2. 2

   Press grapes through sieve.

3. 3

   Discard seeds; measure 4 cups pulp.

4. 4

   In large saucepan, combine pulp and juice; stir in pectin until dissolved.

5. 5

   Stirring constantly, bring to a full boil over high heat, add Splenda (or sugar).

6. 6

   Return to a full boil, stirring frequently, boil 3 minutes.

7. 7

   Remove from heat; skim foam.

8. 8

   Ladle jam into jars, leaving 1/4-inch headspace.

9. 9

   heat process - in boiling water canner 10 minutes.

10. 10

    Cool, check seals.

11. 11

    Store in a cool, dark place for up to 1 year.

* Per serving · 4 servings · Values may vary.