Picked a basket of wild muscadines growing on our property and made some Homemade muscadine jelly!

— FromTheAlderGrove (@TheAlderGrove) September 19, 2021

Ingredients:

Thank you for reading this post, don't forget to leave a comment and subscribe!

• 5 cups muscadine grapes (about 4 pounds)
• 1 cup water
• 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
• 6 cups granulated sugar
• 1/2 teaspoon butter (optional, to reduce foaming)

Instructions:

1. Prepare the Muscadines:
   • Wash the muscadine grapes thoroughly.
   • Remove the stems and discard any overripe or damaged grapes.
   • Cut each grape in half and remove the seeds. You can use a spoon or a small paring knife for this.
2. Extract Juice:
   • Place the prepared muscadine grapes in a large pot and add 1 cup of water.
   • Use a potato masher to crush the grapes slightly and release their juices.
   • Simmer the mixture over medium heat for about 10-15 minutes, stirring occasionally.
3. Strain the Juice:
   • After simmering, strain the grape mixture through a fine mesh sieve or cheesecloth to extract the juice.
   • You should have about 4 cups of muscadine juice. Discard the solids.
4. Prepare Jars and Lids:
   • Sterilize your canning jars and lids by boiling them in hot water for 10 minutes. Allow them to air dry.
5. Cooking the Jelly:
   • In a large, heavy-bottomed pot, combine the muscadine juice and fruit pectin.
   • Stir well and bring the mixture to a boil over medium-high heat.
   • Once boiling, add the sugar all at once, stirring constantly to dissolve the sugar.
   • Add butter if using (helps reduce foaming).
6. Boil and Test:
   • Bring the mixture to a rolling boil. Let it boil for 1-2 minutes, or until the jelly reaches the desired consistency.
   • To test the consistency, place a spoonful of the jelly on a cold plate. Allow it to sit for a moment, then run your finger through it. If it wrinkles and holds its shape, it’s ready.
7. Fill Jars:
   • Pour the hot muscadine jelly into the prepared jars, leaving about 1/4-inch headspace.
   • Wipe the jar rims with a clean, damp cloth to remove any residue.
8. Seal and Process:
   • Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
   • Process the jars in a boiling water bath for about 10 minutes to ensure proper sealing.
9. Cool and Store:
   • Allow the jars to cool on a clean towel or cooling rack.
   • Check the seals after 24 hours. If the lids are sealed properly, they should not flex when pressed in the center.
10. Enjoy:
    • Muscadine jelly is ready to be enjoyed on toast, biscuits, or as a condiment with various dishes.

Remember to follow proper canning procedures to ensure the safety and longevity of your muscadine jelly. Enjoy