The Home Stores

Refrigerator Jelly with Splenda


The definitive website on homesteading and self sufficiency.



Refrigerator Jelly with Splenda

  • 2 packages or 2 tablespoons unflavored gelatin
  • 4 1/4 cups bottled unsweetened fruit juice (1 quart plus 1/4 cup)*
  • 1/2 cup Splenda Granular

Yield: About 4 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

In a saucepan soften gelatin in juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in SplendaŽ granular. Skim foam if needed. Pour into hot sterilized jars, leaving at least 1/4 inch headspace. Apply lids, cool and store in refrigerator. (Do not process in a canner or freeze.)

*This recipe was tested using commercially bottled white grape-peach juice.

Note: Sterilized jars are not required for this recipe; it can be filled into hot, clean jars or plastic refrigerator containers. However, sterilized jars would be best for avoiding spoilage during storage. Refrigerator jellies made with gelatin typically last 1 month in the refrigerator until opened.




Marmalades



Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.