Recipe needed

[ScrubbieLady]

I have a package of Reduced sugar sure jell but I have opened it before and lost the instructions. Can anyone tell me the quantities and ingredients for plum jelly. I know how to make it but don't know how much for the reduced sugar version.

 

Thanks.

[Canned Nerd]

4 cups prepared juice

Sugar or Splenda® to desire sweetness

 

Combine juice in saucepan, stir in pectin, add up to 1/2 tsp butter or margarine to control foaming. Bring mixture to a full rolling boil that cannot be stirred down, over HIGH heat.

 

Add sugar or Spenda® and return to a rolling boil and boil hard for 1 minute, remove from heat. Skim foam if needed.

 

Follow regular canning procedures at this point.

 

Yield: 3-5 half-pints.

[ScrubbieLady]

That is my dilema. How do I determine how much sugar to use? I don't use Splenda in jellies. The regular jelly uses 6 1/2 C sugar. I am thinking about a little more than half. Maybe 3 3/4C?

[Canned Nerd]

I use sugar and start out with 1 to 1-1/2 cups.

 

[ScrubbieLady]

Okay, you start out with 1 1/2 C with 4 C of juice. I was getting thrown because it is less jelly for the same amount of pectin. I am making it today. I'll let you know how it turns out.

 

Thanks.