I've never done it but I think if you used 1/2 the amount of sugar for each type it should work.

I find that the no/low sugar pectin will jell nearly anything, it's a lot "stronger" than the regular stuff. I also don't see why it wouldn't work, and I'll be watching here to see how you did. Good luck!

Annie

Well - it turned out great. Using the pectin calculator on the fresh preserving website I determined I needed 2 Tb of regular, and 3T of low sugar for my 5 cups of grape juice. I used 2 cups of sugar, and the sweetness is just right - maybe a tad bit tart, but I'll take that over too sweet any day. :)

That sounds good, ekgrows. I don't like jam or jelly that's too sweet, I want to taste the fruit. Congratulations on yours, nothing like homemade jam from REAL fruit or juice.

Annie