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Muscadine Jelly

Homemade muscadine jelly brings the rich, sweet flavor of muscadine grapes to your breakfast table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 cups
Course: Condiment
Cuisine: Southern
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups of muscadine grapes
  • 1 cup of water
  • 5 cups of granulated sugar
  • 1 box 1.75 oz of fruit pectin (like Sure-Jell)
  • 2 tablespoons of lemon juice

Equipment

  • Large pot
  • Masher or food processor
  • Fine mesh strainer or cheesecloth
  • Measuring cups and spoons
  • Canning jars and lids
  • Funnel and ladle

Method
 

  1. Start by rinsing the muscadine grapes thoroughly to remove any dirt or debris.
  2. Place the grapes in a large pot with the water and mash them slightly.
  3. Bring the mixture to a boil over medium heat, stirring frequently.
  4. After boiling for about 10 minutes, strain the mixture through a fine mesh strainer or cheesecloth into another pot.
  5. Measure out 4 cups of the extracted juice.
  6. Add the lemon juice, sugar, and fruit pectin to the juice in the pot and stir well.
  7. Bring the mixture to a rolling boil, stirring constantly.
  8. Once it reaches the desired consistency, pour the hot jelly into sterilized canning jars using a funnel.
  9. Seal the jars tightly and let them cool.

Notes

This jelly is perfect for spreading on toast or adding to desserts.