I harvested gallons (over five) of wild grapes from my back yard last fall and froze them. The first defrosted gallon got melted down into about 6 cups of juice that made some awesome regular, made-with-sugar, jelly.
I would now like to make some for a diabetic friend (using Splenda) but... I have found two methods for making sugar free grape jelly. One involves the use of sugar-free pectin and the other uses unflavored gelatin. From what I have been able to find, the consensus is that s-f jelly made with s-f pectin tends to be runny.
What is your experience making sugar free jelly? Is there a "small batch" method using s-f pectin? The recipe enclosed with the pectin makes 6 or 7 cups. I would hate to make that much and have it be unacceptable.
Anyone made it with unflavored gelatin? Other options?
BTW - Please do not suggest I make my own pectin. This ain't going to to happen...no matter how awesome you think it will turn out.