Description
A simple and delicious muscadine jelly recipe that enhances the natural sweetness of muscadines, perfect for spreading on biscuits or toast.
Ingredients
Scale
- 5 cups muscadine juice (from about 5 to 6 pounds fresh muscadines)
- 1 box powdered pectin (regular, not low sugar)
- 6 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon butter (optional)
- Clean, hot half-pint jars, new lids, and bands
- 1 cup water (for cooking fruit)
Instructions
- Wash the muscadines well and split them open to release the juice.
- Place the fruit in a large pot with 1 cup of water, then bring to a simmer.
- Cook for 20 to 25 minutes, stirring and gently mashing until soft.
- Strain the mixture through a jelly bag or cheesecloth and measure out 5 cups of juice.
- Heat a canning pot with enough water to cover the jars.
- In a separate pot, combine the juice, pectin, and lemon juice, stirring well.
- Bring to a full rolling boil, then add the sugar (and butter if using) all at once.
- Stir constantly and bring back to a rolling boil, then boil hard for 1 minute.
- Remove from heat and skim foam if necessary.
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace, then wipe rims clean and place lids on.
- Screw on bands as fingertip tight and process in a boiling water bath for 10 minutes.
- Let jars cool undisturbed for 24 hours and check seals after.
Notes
Sealed jars keep well for up to a year. Store opened jelly in the fridge and consume within 3 to 4 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg