Muscadine Jelly Recipe
Muscadine Jelly will be ready in your home kitchen in just 1 hour and 10 minutes through my super-quick recipe. All you need is to pick muscadines and remove blemished fruits or stems if any. Wash the muscadines and use them to extract juice from them.
Ingredients
- 5 pounds Muscadines, or 5 cups fresh muscadine juice
- 6 cups Sugar
- 8 tablespoons Pectin
Instructions
- Take 5 pounds of muscadine and wash them thoroughly. Place all the rinsed muscadines in a stockpot and pour water to cover the muscadines.
- Place the stockpot over medium heat and bring the mixture to a boil. (When muscadines start to get tender after heating, use a potato masher to mash the muscadines.)
- Lower the flame and simmer it at a low temperature. Continue cooking the muscadines in water for 15 minutes while mashing them with a potato masher.
- Remove the stockpot from the flame and pour the muscadine mixture into a large pot by passing through a strainer.
- Place the pot having muscadine stock on medium flame. Heat it to make it rolling boil, to a point where stirring doesn't stop bubbling. After hard boiling for 5 minutes, lower the flame to simmer the mixture.
- Add pectin to the muscadine juice stockpot while the mixture is at the simmering level. Stir thoroughly to dissolve the pectin into the juice and make it boil to full level. Keep boiling it for at least one minute.
- Add sugar to the stockpot while stirring. Boil the mixture again to a full rolling temperature for one minute during constant stirring.
- Check whether the juice has transformed into a jellied consistency or not as per pectin packaging instructions. If jellied consistency is not formed, add some more pectin from the box.
- Pour hot jelly into a sterilized jar. Skim away the foam from the jelly top. Cover the jars with the lid and place the jelly jar into a water bath having hot simmering water. Make sure that the jar is covered in the simmering water.
- Boil the water for 5 to 15 minutes till the pectin dissolves and jelly is formed.
- Remove the jelly jar from the water bath and place it on a towel. Avoid shaking jars for at least 24 hours. Check whether the jar is properly sealed or not before storing it for a long time.
- Store the jelly jar in the pantry for one year. It can stay good for twelve months if and only if the jar is sealed. Once the jar is open, it can be stored only for 3 weeks in the refrigerator.
Nutrition
Calories: 452kcal