Real Recipes From Real Home Cooks ®

wild muscadine jelly

(4 ratings)
Recipe by
Janice Ross
Citronelle, AL

I love living in the country! We have wild muscadine grapes growing in the trees at my house. If only I could reach the very tip top but I got a lot for some homemade jelly! It was fun from start to finish!

(4 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 25 Min
method Canning/Preserving

Ingredients For wild muscadine jelly

  • 3 qt
  • 3 c
  • 1 box
    powdered pectin
  • 1 Tbsp
    lemon juice
  • 7 c
    grandulated sugar (i used 6 cups instead)

How To Make wild muscadine jelly

  • 1
    For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water it will ruin the flavor. Place in a pot and bring to a boils until skins are tender. Remove from heat and put through a fruit juice masher and strainer. When cool enough place in the refrigerator until next morning.
  • 2
    Strain through 2 thickenesses of cheesecloth. The juice is ready. Place juice in a large pot. Mix pectin with juices and bring quickly to a hard boil, stirring occasionally. Add the sugar at once. Stir sugar until it dissolves and bring to full rolling boil (a boil that can not be stirred down). Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam using a metal spoon. Pour at once in sterilized jars, leaving 1/4 inch headspace.
  • 3
    Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instructions. Process 5 minutes in a boiling water bath. Makes about 8 half pint jars.