Real Recipes From Real Home Cooks ®

muscadine jelly

Recipe by
Kat Strickland
Keystone Heights, FL

My eldest daughter and I have such fun going on our Grape Gathering adventures! These memories come alive as each jar of jelly is opened throughout the year...Good Times. Good Food!

yield serving(s)
prep time 1 Hr
method Canning/Preserving

Ingredients For muscadine jelly

  • 6 lb
    muscadine grapes (any grapes will do)
  • 2 1/2 c
  • 1 Tbsp
    lemon juice
  • 7 c
  • 2 pkg
    liquid fruit pectin

How To Make muscadine jelly

  • 1
    Wash and remove stems from your grapes and cut in half, remove and discard seeds and skin Note:(Skip this step if using food mill)
  • 2
    add 2 1/2 cups water and grapes to pot and slowly bring to a simmer (be careful not to burn the grapes)
  • 3
    mash with potato masher and cool (Or run through food mill after cooled)
  • 4
    Pour into jelly bag and drain NOTE:(For Jam skip this step) While waiting for pulp to drain, get your jars ready...Put (8) half pint jars in the water bath to sterilize, and put lids in a small pot and simmer
  • 5
    Return juice to pot, bring to a boil, Add 1TBSP Lemon Juice, 7 cups sugar, and 2 Packages pectin and stir continuously to keep your pot from boiling over Keep at a rolling boil until 220 Degrees is met on Candy thermometer or a rolling boil is kept for 5 minutes
  • 6
    Remove from heat, skim off foam and fill jars with 1/4 inch head space...add lids, return to water bath pot and process for 15 minutes Allow to cool for 10 minutes, the remove jars and place on towel on counter, and leave for 12 should hear some pinging sounds as the jars seal. After 12 hours, push on lids to make sure they don't spring back to ensure they are for a year, or enjoy as needed. Once opened, refrigerate .