I have not. The old fashion way of making preserves is to just keep cooking it down constantly stirring until it is as thick as you want it. The grape skins naturally have pectin. Then can with a water bath. Or buy liquid pectin such as certo and follow their directions for using artificial sweetener. The included fiber with the grape skins should help offset some of the sugar. Preserves are definitely better for a diabetic than jelly which is more sugar than juice
Want to see the first video getting the Muscadines ready.
Another very nice video 😊.
Thank you so much
Found it
Can you do this with scuppernongs?
How do I get to the 1st video?
How do you get the seeds out? Are the skins tough once cooked?
Watch the other video that shows me taking out the seeds. Cooking the skins makes them softer
Have you ever done this with a sugar substitute? My dad is diabetic and can’t have sugar.
I have not. The old fashion way of making preserves is to just keep cooking it down constantly stirring until it is as thick as you want it. The grape skins naturally have pectin. Then can with a water bath. Or buy liquid pectin such as certo and follow their directions for using artificial sweetener. The included fiber with the grape skins should help offset some of the sugar. Preserves are definitely better for a diabetic than jelly which is more sugar than juice
@@CarolynGibsonHerbalist … thank you I have done that with other fruits at the past.