Muscadine Jelly

Kat Strickland


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!

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Makes (8) Half pint jars of Jelly OR (12) half pint jars Jam
1 Hr


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


1Wash and remove stems from your grapes and cut in half, remove and discard seeds and skin
Note:(Skip this step if using food mill)
2add 2 1/2 cups water and grapes to pot and slowly bring to a simmer (be careful not to burn the grapes)
3mash with potato masher and cool
(Or run through food mill after cooled)
4Pour 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
5Return 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
6Remove 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 .

About Muscadine Jelly

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Healthy