Muscadine Jam or Jelly thanks to the Cliffs Community for providing this recipe! Ingredients: 2 gallons of muscadines, about 12 pounds For red Jelly/Jam use black.

Muscadine Jelly - Cooking Add a Pinch. Jump to Recipe • Print Recipe. I grew up eating homemade muscadine jelly on hot buttered biscuits in the mornings or even as the J in my peanut butter and jelly sandwiches. Muscadine jelly definitely is delicious. It tastes similar to grape jelly, but with a bit more tartness. You may want to read about my love of muscadines.

How to Make muscadine or scuppernong jelly in 10 easy steps - fully illustrated, with complete, simple recipe and directions. These are the easiest directions on the web! Use the sweet juice of thick-skinned Muscadine grapes to make succulent jelly with just the right bite. · Grape jelly made with the Southern Muscadine and Scuppernong grape. Eat muscadines out of hand and remember the barefoot delights of childhood. Preserve them to enjoy summer's ripe sweetness year-round.

Then you’ll understand why I’m so picky about my recipe for making jelly. No wasting these babies. I really think it may be considered a sin in the south if you don’t use your muscadines. Well, at least it is in my family. I bet someone would stage an intervention. But no need. I’m on it. I love them too much to let them waste away.

So here’s how we make our muscadine jelly. Pick through your muscadines and make sure you remove any stems or blemished fruit. Wash them well and then place into a large stockpot. You’ll need about 5 pounds of muscadines to produce about 5 cups of juice. Don’t make double batches, it just never turns out right.

Cover the muscadines with water and place on cooktop. Cover the muscadines with water and place on cooktop.

While muscadines are beginning to simmer, mash them with a potato masher. Continue to mash and mash and mash as they cook for about 1. This is where you can really work out any frustrations you might have had during the day. It’s like free therapy. And there is nothing wrong with a little free therapy every now and then.

Pour the cooked muscadines through a strainer into another large stockpot. Cauliflower Pizza Crust Recipe more. You get to mash it a little bit more to make sure you get all of that yummy juice that you can. Bring muscadine juice to a rolling boil,  for 5 minutes, then reduce to simmer. Add pectin to the juice and stir until well- dissolved.

Add sugar when juice reaches a boil. Allow to reach a hard boil, about 2.

F, for about 1 minute, stirring to prevent burning. Test to be sure your juice has “jellied” per the pectin packaging directions. If it has not “jellied” add a bit more pectin, stirring constantly to prevent lumping.

Remove seeds from 1 gallon of muscadines. Put muscadines in pan. juice in damp jelly bag in frame over bowl. with large metal spoon. Fill all jars immediately. 1 gallon,TARA Muscadine Grape Vine Shrub, SELF FERTILE, BRONZE COLOR, cold hardy, Great Source of Antioxidants, LARGE sized, for jelly,home. Muscadine jelly is a sweet and savory jelly that is a great spread for breads, muffins, and other baked goods.

Normally, I keep another box of pectin on hand just in case I need to add a bit more. While you are cooking the juice, go ahead sterilize your jars in another pan of water. This takes about 1.

And now skim the film off of the top of your jars. Screw the lid on the jar and place back into a pan of water that covers the top of the jars. Bring to a boil for 1.

Remove from water, dry it off and get ready to enjoy  with some warm buttermilk biscuits in the morning. You’ll need the following when making your jelly.

A recipe for the Southern classic muscadine jelly. Author: Robyn Stone Add a Pinch. Serves: 1. 2 eight ounce jars or 6 pint jars. Wash muscadines, place in a stockpot and add just enough water to cover the muscadines. Place over medium heat and bring to a full boil. As muscadines begin to heat, start mashing them with a potato masher.)Reduce heat to simmer and cook for 1. Remove from heat and pour mixture through a strainer into a large stockpot.

Place stockpot over medium heat and bring to a full rolling boil that does not stop bubbling when stirred, about 5 minutes. Reduce to simmer. When mixture is at simmer level, add pectin to the juice and stir until well dissolved. Bring to full rolling boil and boil for 1 minute. Add sugar, stirring until dissolved. Bring to a full rolling boil and boil for 1 minute, stirring constantly.

Test to determine if juice has “jellied” according to pectin packaging instructions. If not, add more pectin from spare box, as directed on instructions. Pour jelly into hot sterilized jars. Skim foam off top of jelly. Screw the lids on jars and place into a prepared water bath canner with enough simmering water to cover 1 to 2 inches above jars. Add boiling water to canner if needed to cover jars.

Bring to a boil and boil for 5 to 1. Remove from water. Place on towel, leaving about an inch between jars.

Do not move the jars for at least 2. Check that each jar has sealed before storing. Store in pantry, unopened, for up to 1 year.

Once opened, store in refrigerator for up to 3 weeks. I don't recommend doubling this recipe. Pasta With Broccoli. The juice will not jell or set as it should.

Muscadine jelly is a definite favorite for my family with biscuits and with pork. I hope you enjoy it!