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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Muscadine Jelly aka Mustang Jelly Recipe

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This recipe for Muscadine Jelly aka Mustang Jelly is from The Ragan Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups fresh muscadines juice (about 5 gallons of muscadines)
6 cups sugar
1 package pectin (+1 spare box)
Directions:
Directions:
Wash muscadines and place in stockpot.
Bring to boil and mash muscadines with a potato masher.
Reduce heat to simmer and continue to mash muscadines for about 15 minutes.
Pour fruit through a strainer into a stockpot.
Return to heat and bring to a boil.
Pour in pectin and boil for 5 -7 minutes.
Add sugar, stirring to prevent burning.
Boil for 1 minute.
Test to determine if juice will "jelly" per pectin packaging instructions. If not, add a bit more pectin from your spare box.
Pour juice into sterilized jars, either 12- eight ounce jars or 6 pint jars.
Allow to sit overnight.


Muscadine jelly is a definite favorite for my family with biscuits.
Number Of Servings:
Number Of Servings:
3-6 pint jars
Personal Notes:
Personal Notes:
Have many fond memories of going grape picking with the family first in south Austin Castlewood Forrest subdivision and then later along Lake Austin. Not as many Muscadine vines now. They have been replaced with million dollar homes.

 

 

 

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