How To Make Muscadine Jelly
Amp up your favorite bread with this tart muscadine jelly! Its made with grape-like muscadines for a delightful spread.
Ingredients
- 5 cups fresh muscadines juice, (about 5 pounds)
- 6 cups sugar
- 1¾ fl oz pectin, (1 package)
Instructions
- Wash muscadines, place in a stockpot and add just enough water to cover the muscadines.
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Place over medium heat and bring to a full boil. As muscadines begin to heat, start mashing them with a potato masher.
- Reduce heat to simmer and cook for 15 minutes, continuing to mash muscadines.
- Remove from heat and pour mixture through a strainer into a large stockpot.
- Place stockpot over medium heat and bring to a full rolling boil that does not stop bubbling when stirred, about 5 minutes. Reduce to simmer.
- When mixture is at simmer level, add pectin to the juice and stir until well dissolved. Bring to full rolling boil and boil for 1 minute.
- Add sugar, stirring until dissolved. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
- Test to determine if juice has “jellied” according to pectin packaging instructions. If not, add more pectin from spare box, as directed on instructions.
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Pour jelly into hot sterilized jars. Skim foam off the top of the jelly. Screw the lids on jars and place them into a prepared water bath canner with enough simmering water to cover 1 to 2-inch above jars. Add boiling water to canner if needed to cover jars.
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Bring to a boil and boil for 5 to 15 minutes according to pectin package instructions.
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Remove from water. Place on a towel, leaving about 1-inch between jars. Do not move the jars for at least 24 hours. Check that each jar has sealed before storing.
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Store in pantry, unopened, for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.
Nutrition
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