Wash and removed any stems. Then place in food processor or mash with a potato masher. Then place in saucepan on stove and bring to a semi boil. Reduce heat and simmer for 10 minutes. Skim off any foam with metal spoon. I used a cheese cloth to strain my juice several times. You need 5 cups of juice (about 5 lbs. of muscadines). Add 1 box of pectin & 1/4 cup of sugar and bring to a boil. It usually takes about 5-10 minutes to reach a full hard boil. In the meantime, sterilize your lids. Your jars should already be washed and sterilized. When it reaches boiling point, add 7 cups of sugar and bring back to boil for 1 minute while stirring. Check for thickness by dipping cold spoon in jelly. If it is too runny, reboil for 1 minute. Then pour into jars and place lids & rings on. Place into boiling water bath and cover jars with 2 inches of water. Boil 5 minutes and then remove to cool. This jelly is just delicious , even if I do say so myself!
4 comments:
Yum! Hot biscuits and homemade muscadine jelly! It doesn't get any better than this!
I'm so envious of all the success you are having w/ your water bath canner. I need to branch out!
This looks amazing...if only we could get jars like this in the UK!
Ok, I tried to make some jelly the other day...it tastes great but didn't gel. :( It is more of a syrup than jelly.
What did I do wrong?
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