8 1/2-pint jars

Muscadine Jelly

SUBMITTED BY: Susan Arcement

5 cups muscadine juice*
1 1.75-oz. box powdered or liquid fruit pectin
6 cups sugar



1. Prepare jars for canning according to manufacturer's instructions.

2. In a large stockpot, add juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.

3. If a lot of foam has formed on top of the jelly, skim it off with a spoon. Carefully ladle hot jelly into prepared jars, leaving a 1/8-inch headspace.

4. Wipe jar edges and threads to remove any jelly residue. Threads must be absolutely clean to ensure a proper seal.

5. Put lids on jars and a screw band to each to secure.

6. Place jars in canner, bring to a boil, and process for 5 minutes according to manufacturer's instructions. Carefully remove the hot jars from the canner and let cool completely on a towel for 24 hours.

7. As jars cool, the lids will make a popping sound indicating that they are sealed. After 24 hours, make sure jars are sealed by pressing on the center of the lids. If a lid springs back when pressed, the jar didn't seal. You should refrigerate that jar of jelly and eat it within a few weeks.

*To make muscadine juice: Place muscadines in a large stockpot and add just enough water to cover the grapes by half. Using hands, crush the grapes. Place pot on stove and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes, stirring occasionally. I strained the juice through a colander, pressing gently, then a fine-meshed sieve twice until the juice ran clear.

You can store the juice in an airtight container in the refrigerator and use within a few days. Juice can also be stored in the freezer for future use.