CANNING MUSCADINEJELLY


Muscadines are a type of grape native to the southeastern United States. They belong to the species Vitis rotundifolia, also known as the muscadine grape or scuppernong (a specific variety of muscadine).

Muscadines thrive in the wild in my area. I find them to be more attractive and flavorful than standard grapes.



If you need information on making the MUSCADINE JUICE, you can check out complete instructions HERE on EFFORTLESS FRUIT JUICE - NO PEELING & NO SEEDING

INGREDIENTS

  • 5 cups muscadine juice
  • 1 tbsp lemon juice
  • 7 cups sugar
  • 1 box liquid or powdered pectin (sure jell, certo)
  • 1 tsp butter

DIRECTIONS
  • Prepare canner, jars and lids. 
EXTRACT JUICE: 
  • You will need 5 cups of muscadine juice. (Click here to learn a simple trick for getting juice from fruit).
  • Add muscadines to a large stock pot, along with 2 cups of water. Bring to a boil and allow to cook down for about 20 minutes. 
  • Once the muscadines have softened place them in a cheesecloth covered sieve over a large bowl to drain. 

MAKE JELLY
  • In A large stock pot, add 5 cups of juice, lemon juice, butter, and powdered pectin. Bring to a rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 
  • Add sugar to fruit mixture in saucepan.  Return the mixture to a boil, and boil for 1 minute. Remove from heat, skim the foam.
TO CAN:
  • Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 5 minutes, adjusting processing time if necessary for altitude, in boiling water canner. 
  • Let prepared jars stand at room temperature 24 hours. Yield about 8 cups or 4 pints.




 Print Recipe

CANNING MUSCADINEJELLY

Yield: 8 cups or 4 pints


INGREDIENTS

  • 5 cups muscadine juice
  • 1 tbsp lemon juice
  • 7 cups sugar
  • 1 box liquid or powdered pectin (sure jell, certo)
  • 1 tsp butter

DIRECTIONS

  • Prepare canner, jars and lids. 

    EXTRACT JUICE: 

    • You will need 5 cups of muscadine juice. (Click here to learn a simple trick for getting juice from fruit).
    • Add muscadines to a large stock pot, along with 2 cups of water. Bring to a boil and allow to cook down for about 20 minutes. 
    • Once the muscadines have softened place them in a cheesecloth covered sieve over a large bowl to drain. 

    MAKE JELLY
    • In A large stock pot, add 5 cups of juice, lemon juice, butter, and powdered pectin. Bring to a rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 
    • Add sugar to fruit mixture in saucepan.  Return the mixture to a boil, and boil for 1 minute. Remove from heat, skim the foam and ladle into jars.
    TO CAN:
    • Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 5 minutes, adjusting processing time if necessary for altitude, in boiling water canner. 
    • Let prepared jars stand at room temperature 24 hours. Yield about 8 cups or 4 pints.