Description
Muscadine jelly brings Southern charm to breakfast tables with its rich, deep grape flavor. Homemade sweetness from native American grapes delivers a perfect spread for biscuits and toast, inviting you to savor a taste of regional culinary tradition.
Ingredients
Scale
Main Ingredients:
- 5 pounds whole muscadines
- 8 cups water
- 6 cups white granulated sugar
Additional Ingredients:
- 1 box (1.75 ounces / 49.6 grams) low sugar pectin (or 6 tablespoons bulk pectin)
Instructions
- Thoroughly cleanse muscadine grapes under cool, running water in a colander, ensuring all debris is removed.
- Transfer the cleaned grapes into a spacious stockpot, completely submerging them with fresh water. Heat until boiling, then reduce to a gentle simmer for 20 to 25 minutes until the fruits soften and begin to break down.
- Once the muscadines reach a tender consistency, carefully remove the pot from the heat source and gently crush the grapes using a potato masher or large spoon to release their natural juices.
- Position a fine-mesh strainer or colander lined with clean cheesecloth over a large collecting pot. Slowly pour the mashed grape mixture into the lined strainer, allowing the liquid to drain naturally for approximately 30 minutes.
- Periodically press the grape solids with a wooden spoon to maximize juice extraction, being careful not to force solids through the cloth.
- Discard the remaining grape pulp and solids, retaining only the clear juice in the pot.
- Incorporate liquid pectin into the extracted juice, stirring thoroughly to prevent clumping. Increase heat to achieve a vigorous, rolling boil that cannot be stirred down.
- Gradually add granulated sugar, continuously stirring until completely dissolved. Maintain the intense boil for an additional 60 seconds to activate the pectin and ensure proper setting.
- Remove the jelly mixture from heat and quickly skim any foam accumulating on the surface using a metal spoon.
- Carefully ladle the hot muscadine jelly into sterilized glass jars, leaving approximately 6.35 millimeters (1/4 inch) of headspace to allow for potential expansion.
- Immediately seal jars with clean, dry lids and rings, ensuring a tight closure.
- For refrigerator storage, allow jars to cool completely before placing in the refrigerator, where they will remain fresh for up to 3 months. For long-term preservation, process jars in a boiling water bath, which can extend shelf life to 18 months when stored in a cool, dark pantry.
Notes
- Homemade muscadine jelly transforms ordinary breakfasts into Southern culinary celebrations.
- Cool, dark pantry spaces protect the jelly’s vibrant flavor and prevent texture breakdown.
- Sterilized jars create a safe barrier against potential bacterial contamination during storage.
- Foam skimming results in a crystal-clear jelly with gorgeous translucent appearance.
- Rapid boiling captures muscadines’ intense grape essence and concentrates natural sugars.
- Pectin acts as a magical binding agent, transforming liquid juice into perfectly spreadable preserves.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snacks, Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 11 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg