Muscadine Jelly
Muscadine jelly is a unique, late summer treat using a grape variety native to the Southern United States - muscadines. Enjoy a jar of this sweet, jewel toned jelly today!
Servings 4 (8-ounce) jars
Calories 30kcal
Ingredients
- 5 pounds whole muscadines
- 8 cups of water
- 1 (1.75 ounce) box low sugar pectin (or six tablespoons bulk pectin)
- 6 cups white granulated sugar
Instructions
- Rinse the muscadines in a colander under cold water.
- Transfer the muscadines to a large stock pot. Add enough water to the pot to cover the muscadines. You may need more or less than eight cups depending on the size of your pot.
- Bring the water to a boil over medium heat. Reduce the heat to a simmer and boil the muscadines for about 20-25 minutes until they are soft.
- Remove the muscadines from the heat. Mash the grapes with a potato masher.
- Place a mesh colander or sieve over a stockpot. If using a colander, line the colander with three layers of cheesecloth.
- Carefully pour the cooked muscadines into the cheesecloth. Allow the muscadines to strain for about 30 minutes, pushing on the grapes every few minutes with the potato masher or the back of a spoon to extract as much juice as possible. You should end up with about 10 cups of muscadine juice.
- Remove and discard the cheesecloth with the muscadine solids.
- Using the same stock pot, stir in the pectin until it dissolves. Bring the juice to a hard rolling boil.
- Add the sugar and stir to dissolve. Continue to boil the juice for one more minute.
- Remove the pot from the heat. Skim off any foam from the surface.
- Transfer the hot jelly into clean sterilized jars, leaving 1/4 inch of headspace, and top with a lid.
- Muscadine jelly will keep for up to three months in the refrigerator. It can also be preserved using the water bath canning method. Once canned, the jelly will last for up to 18 months if stored in a cool, dry place.
Video
Notes
Storage.
While the jelly is still hot, transfer it to clean glass jars or containers. I prefer to use the smaller 8-ounce jelly jars. Pint jars will work as well. If you plan to can the jelly, leave 1/4-inch of headspace between the rim of the jar and the surface of the jelly. Wipe the rims of the jars with a clean rag, top with a lid and secure with a ring.
Muscadine jelly will keep for up to one month in the refrigerator. You can also store the jelly for long term storage by processing it using the water bath canning method. Canned jelly can be safely stored in a cool, dry place for up to 18 months.
Nutrition
Serving: 1tbsp | Calories: 30kcal | Carbohydrates: 7g