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muscadine jelly recipe

Muscadine Jelly Recipe

Muscadine jelly is a delicious and traditional Southern treat that showcases the unique flavors of the muscadine grape.
These grapes are native to the southeastern United States and have a distinctively sweet and tart taste, perfect for turning into a delectable jelly.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Equipment
  • 1 potato masher
  • 1 large pot
  • 1 clean metal spoon
  • 1 jars
Ingredients
  
  • 4 pounds Ripe muscadine grapes
  • 1/2 cup water
  • 3 cups sugar
  • 5 1/2 cups of juice extracted from the muscadines
  • 1/2 cup of powdered pectin
Instructions
 
  • Rinse and de-stem your muscadine grapes.
  • Place the grapes in a large pot and use a potato masher or a fork to crush them, releasing their juice.
  • Add 1/2 cup of water to the pot, place it over medium heat, and bring your grape mixture to a boil.
    Reduce the heat, allowing it to simmer for 10 minutes, and stir occasionally.
  • Carefully separate the grape pulp from the juice by straining the mixture through a fine-mesh sieve, ensuring you have 5 1/2 cups of juice for the recipe.
    If you don't have enough juice, crush more grapes and extract additional juice.
  • Pour the muscadine juice back into the pot to create your homemade jelly.
    Stir in the powdered pectin and bring the mixture to a boil for a couple of minutes, dissolving the pectin completely.
  • Gradually add 3 cups of sugar to the pot, continuously stirring to prevent the sugar from burning.
  • Let the mixture boil for a few more minutes, and once it reaches a gel-like consistency, remove it from the heat.
    If needed, add a bit more pectin to achieve the desired consistency.
  • Sterilize your jelly jars and lids, and let them cool down.
    Get your pint wide-mouth jars ready for canning as these are the best for preserving your jelly.
  • Carefully pour the hot muscadine jelly mixture into the prepared jars, leaving about 1/4 inch of space at the top.
    Use a clean metal spoon to remove any bubbles created while filling.
  • Seal the jars tightly with their corresponding lids.
    Place them in a large pot filled with an inch of water and bring the water to a rolling boil.
    Process the jars for about 10 to 15 minutes to create a proper seal.
  • Remove your jars of jelly from the pot using a canning lifter and allow them to cool before storing them in a cool, dark place.
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