Muscadine Jelly is very easy to  make. This grape like fruit grows wild in 
the southern United States. Muscadines  have a delicious flavor and smells 
heavenly when cooking.
Muscadine  Jelly -- Makes 8 - 10 pints 
4 quarts  ripe Muscadine grapes
2 2/3 cups sugar
2 pkg. of  pectin

1. Take  off the stems and wash Muscadines in a large pot. Rinse several 
times. Then mash  the Muscadines and fill pot with water just about 2 inches 
covering over them.  
2. Simmer  for 25 minutes. Pour the juice into another pot through a colander 
to catch the  seeds and skins. Strain through cheesecloth back into the 
original pot. Heat to  boiling. Boil juice for 5 minutes and then add the 
sugar.  
3. Turn  down heat to a simmer and cook until it reaches 220 degrees on a 
candy  thermometer. This took me around 30 minutes. The directions on the 
pectin 
will  tell you how to test it by letting the juice sheet from a cold spoon. I 
was not  sure what this looked like so I put mine in a spoon in the fridge to 
cool. It  jelled!! Not firm, but that is OK, it will firm up later.  
4. Skim off  the foam. I had my jelly jars already washed and sterilized in 
another pot  filled with hot water. You should sterilize jelly containers in 
boiling water  for 10 minutes before using them. Then keep the containers hot 
in 
hot water  until you use them. This will keep them from breaking when you 
fill them with  hot jelly. In another small pot there was the lids and seals in 
hot water. Pour  the juice into the jars with a funnel. Put the seals and then 
the lids on. I  wiped the edges of the jar tops with a damp, hot paper towel.  
5. Process  your jelly for 15 minutes in boiling water. Allow 2 to 4 inches 
of water above  jar tops for brisk boiling - just enough for the water to cover 
the tops of jars  and have space to boil freely. Then carefully remove the 
jars and place them on  a towel out of a draft. By the morning you will have 
lots of wonderful Muscadine  Jelly to share with family and friends. Yummy!! 



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