Muscadine Jelly
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
12 eight ounce jars or 6 pint jars
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Calories
451 kcal
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Cuisine
American
Muscadine Jelly
Description
This Muscadine Jelly recipe starts by washing fresh muscadine grapes and boiling them in just enough water to cover, mashing the grapes to release juice while simmering. After cooking, the juice is strained to remove skins and seeds, yielding a flavorful liquid base for the jelly.
The strained juice is then returned to the pot and brought to a rolling boil before pectin is added to help the jelly set properly. After dissolving the pectin and boiling briefly, sugar is incorporated and boiled again to achieve gelation. The jelly's consistency is tested as per pectin instructions, and additional pectin can be used if needed.
Once the jelly reaches the desired set, it is skimmed to remove foam and poured into hot sterilized jars for storage. This method produces a sweet, smooth jelly that highlights the unique flavor of muscadine grapes, suitable for spreading on breads or adding to desserts. The recipe advises against doubling due to gelling issues and includes nutrition for an 8-ounce jar.
Ingredients
- 5 cups muscadine juice about 5 pounds of muscadines, fresh
- 6 cups sugar
- 1 pectin 1.75 ounce package or 8 tablespoons if using bulk; plus 1 spare box to use if needed
Instructions
- Wash muscadines, place in a stockpot and add just enough water to cover the muscadines.
- 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.
- Pour jelly into hot sterilized jars. Skim foam off top of jelly. Screw the lids on jars and place into a prepared water bath canner with enough simmering water to cover 1 to 2 inches above jars. Add boiling water to canner if needed to cover jars.
- Bring to a boil and boil for 5 to 15 minutes according to pectin package instructions for your altitude.
- Remove from water. Place on towel, leaving about an inch between jars. Do not move the jars for at least 24 hours. Check that each jar has sealed before storing.
- Store in pantry, unopened, for up to 1 year. Once opened, store in refrigerator for up to 3 weeks.
Notes
- Do not double the recipe, as the jelly may fail to set properly.
- Nutrition information is based on one 8-ounce jar of finished jelly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eight ounce jars or 6 pint jars
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 116g | 39% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 115g | 230% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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