Light Grape Jam

Directions

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.