Ingredients

How to make it

  • 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.
  • 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.
  • Turn down heat to a simmer and cook until it reaches 220 degrees F on a candy thermometer. "This took me around 30 minutes. The directions on the pectin will tell you how to test it.
  • 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.
  • 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.
  • IF YOU EVER TAKE THE TIME TO MAKE YOUR OWN CANNED JELLY, I PROMISE YOU WILL BE WILLING TO DO IT OVER AGAIN AND AGAIN. ITS WORTH THE TIME!

Reviews & Comments 9

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  • MamaBB 4 days ago
    I put the pectin in with the juice, bring to a boil - add TBS butter - sugar (I use more sugar) bring to a rolling boil for 1 minute. The butter helps with the foam.
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  • pjgardens 1 month ago
    Doesn't say when to add pectin and does not use enough sugar.
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    " It was excellent "
    Galleywench ate it and said...
    My muscadines are coming in by the basket full! This recipe is worth the effort! My neighbor's son says it's the best jelly he's ever tasted!

    Terri Robbins
    SweetWater Farm
    Wake Forest, NC
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  • cahenry 5 years ago
    this is a great recipe I am not one for using the canner so I use my dishwaher to can. first I run all my jars thur the wash and as soon as the jelly is ready to place in jars I fill them and place back in the dishwasher and run on high thru the cycle and when it finishes I pull them out place right side up and listen for the pop pop pop
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  • gamom 5 years ago
    I saw this same recipe word for word on another website, countrymom.com. Neither of these tell at what point you are supposed to add the pectin. Could you please clarify? I can't wait to try this recipe!! Thank you!
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  • pal39180 6 years ago
    This doesn't sound like enough sugar. Are You sure it's not suppose to be 2 2/3 lbs.
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  • m2googee 6 years ago
    I agree those strawberry figs are the bomb! I planted two muscadine vines this past fall; maybe I will have enough muscadines in a couple of years to make jelly!
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  • dandelion 6 years ago
    Here in Nebraska this grape is not native. But I'm going to give this recipe a try with Concord and Bluebell grapes. I love your jelly jars. Can you share where you got them. THX :)
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  • cajunspices66 6 years ago
    NO, IVE NEVER MADE THE GOLDEN.. TELL ME MORE ABOUT IT. I LOVE LOVE LOVE MUSCADINE JELLY. THAT JELLY BRINGS BACK MEMORIES OF MY GRANDMA.. OH SHE ALWAYS HAD THE BEST TOAST WITH THIS JELLY. JUST PLAIN OLE TOAST TASTED LIKE HEAVEN WITH MUSCADINE JELLY ON IT. AND SHE ALSO MADE STRAWBERRY FIG, HAVE YOU EVER TRIED THAT ONE? GIRL, ITS SO GOOD!
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    " It was excellent "
    sweetwords ate it and said...
    Ohhhh, yeahhhh, this is the real stuff! We love muscadines and scuppernongs. Have you ever had golden muscadine juice mixed with Sprite? Whhoooee. I'll make some of this jelly as soon as I get some muscadines!
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