re: processing jelly

Normally the ones with gelatin are only considered refrigerator spreads, not to be processed. The gelatin breaks down.

Standard processing times for jams and jellies is 10 minutes.

I use Pomona's universal pectin for sugar free jams and jellies. It is ordered online from Pomona's Universal Pectin. Perhaps for future projects you may be interested in it. Thought I would mention it to you just in case. They always gel, it is a bit tricky to work with, since I have found it necessary to add the pectin to one cup of juice, then blend with a blender, then add to the fruit.

Another low cost alternative is Clear Jel. It is also ordered online, but it a special modified food starch. Normally it is used for canning pie fillings, but can also substitute for pectin. Use 7 Tbsp. per pack of pectin.
I order mine from www.barryfarm.com.