Ingredients

2 packages or 2 tablespoons unflavored gelatin
4 1/4 cups bottled unsweetened white grape-peach juice (1 quart plus 1/4 cup)
1/2 cup Splenda granular sweetener

Directions

Sterilize jars. In a saucepan, soften gelatin in juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in Splenda. Skim foam if needed. Pour into hot sterilized jars, leaving at least 1/4-inch head space. Apply lids, cool and store in refrigerator. (Do not process in a canner or freeze.) Makes about 4 half-pint jars.

Note: This recipe was tested using commercially bottled white grape-peach juice. Sterilized jars are not required for this recipe; it can be filled into hot, clean jars or plastic refrigerator containers. However, sterilized jars would be best for avoiding spoilage. Refrigerator jellies made with gelatin typically last one month in the refrigerator until opened.