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Muscadine Jelly Recipe

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This recipe for Muscadine Jelly, by , is from Robyn's Graduation Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Horton

Category:
Category:

Ingredients:  
Ingredients:  
5 Lbs. Muscadine Grapes (Yields 5 Cups Juice)
1 Box Fruit Pectin
7 Cups of Sugar

Directions:
Directions:
Sort wash and remove stems from ripe grapes. Crush one layer at a time. Add cups of water, cover and simmer for 10 minutes, stirring occasionally. (Refrigerate extracted juice overnight. Filter through cheesecloth to remove any crystal which from in the juice.). Measure extracted juice if not enough add water to pulp in cheesecloth and filter through to make up difference. Make one batch at a time.

Use canning jars with 2 piece lids. Jars must not have cracks or chips that might cause them to break or prevent them from sealing properly. Wash rinse and put in boiling water until filled. Prepare lids to manufacturer directions. Always use new lids.

Measure out sugar into dry container and set aside to use later. Do not reduce sugar.

Measure juice into 6-8 quart saucepan. Stir in Fruit pectin, Bring to a boil over high heat, stirring constantly. Quickly stir in measured sugar. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for 1 minute, stirring constantly.

Remove from heat and skim off foam, Quickly ladle into hot jars. Leave inch space at the top. Use a clean damp cloth to wipe any spilled jelly from rims and threads of jars. Cover with hot lids and tight rings firmly.

Set hot jars of jelly on rack in canner or large saucepan of boiling water. Water must cover jars by 1 to 2 inches. Cover canner and return to boiling. Boil for 5 minutes. At altitudes of 1000 ft or higher, increase processing time 1 minute for each 1000 ft. THIS IS IMPORTANT STEP.

Remove jars from canner and set them on a clen towel or rack to cool.

When jelly is cool, check seals. Lids should be down in the center or stay down when pressed. Label date and store in cool dark dry place. Unsealed jars must be refrigerated and used soon.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Nathan says the best sandwich you will ever eat is a peanut butter and jelly sandwich made with Maw's Jelly. Depends on how hungry you are as to how many pieces of bread you need. 2 for snack, 4 for meal, or 6 for if your are starving. Need 2 spoons. One for peanut butter and one of jelly. Do not mix them until you put the bread together. Put peanut butter from edge to edge. Now the jelly, smear it all over as thick as you want it. Put the two pieces together, get a glass of cold milk, and enjoy.

 

 

 

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