Last year we produced 23 cups of grape jelly and 13 quarts of juice. We used Pomona's Universal Pectin, which is activated by calcium (comes in the packet) rather than sugar so we are able to use a small amount of honey rather than large amounts of sugar. We made 3 recipes which was 12 cups juice and 1.75 cups honey.We opened and began to use the jelly this year. It all was jellied, the texture is different than traditional jam and there is a slight honey smell with the grape smell. Flavor is great! Spreads well, enjoyed by all.
