I have just made some low sugar jelly from our
muscadines and bunch grapes, using Pomona's Pectin which I learned of
from this newsgroup (it is outstanding stuff). My wife is diabetic
and I have been trying for years to find a product that would make an
acceptable jelly, and Pomona's is the product. (thanks to you folks).

Anyway, the question is since the sugar content is very low, should
the jelly be refrigerated/frozen or can it be stored on the shelf
along with the regular jams and jellies? Everything was sterile when
putting up, but not sure about the low sugar content.

Thanks,

Jim