Friday, June 25, 2010

Muscadine Jelly

After a day in the kitchen working up the Muscadines to render down for juice, I decided today I would make things easy on myself and make a small batch of jelly. It's funny, the most tedious thing yesterday was picking the grapes from the stems. I started mid morning yesterday and finally finished the full process of juice making (incl. time to clean the kitchen afterword) after 7pm. I did take my time though so it doesn't normally take that long. But today, from start to finish (less cooling time for the jars) only took me about an hour! Now, I'm off to figure out what else I am going to do with my Muscadine juice.

5 c. Muscadine juice
1 pkg. powdered pectin
5 c. sugar

Wash and sterilize jars, bands & seals. Keep jars hot.

Combine juice & pectin in a large stockpot. Stir to mix well. Bring to a full boil over high heat, stirring constantly.

Pour in sugar and stir to dissolve. Bring mixture to a full boil and then boil hard for 1 full minute.

Remove pot from heat and skim foam if need be. Ladle hot jelly into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Place seals & bands on jars. Tighten to fingertip tight.

Place in water bath caner and bring water to boil. Process for 5 minutes then remove from canner and allow jars to cool. Remember to listen for the "ping" sound to let you know your jars have sealed properly.

Yield: 9 (8-oz) jelly jars

Click HERE for printable recipe

Homemade Muscadine Jelly on Foodista

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