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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 varieties. For clear to yellow bronze jelly/jam use bronze varieties.
    For shades of pink, combine black & bronze varieties.
    For Jelly
  • cheesecloth or jelly bag
  • ½ teaspoon of butter
  • 7 cups of sugar
  • 1 package of Sure Jell fruit pectin

Cut grapes in half. For jelly do not worry about the seeds. Place in large pan with just enough water to simmer. Simmer for 20 minutes mashing the berries periodically as they cook.

Pour mixture into cheesecloth or jelly bag over a large bowl. Tie closed; hang and let drip into bowl until it stops. It can be pressed gently. The harder you press the less clear the final product.

Measure 5 quarts of the juice into an 8-quart saucepan. Add teaspoon of butter to reduce foaming and 1 package of Sure Jell fruit pectin. Stir in up to 7 cups of sugar while bring to boil and allow to boil 1 minute while stirring constantly. Do not over boil. Remove from heat and skim off any foam. Ladle quickly into clean hot jelly jars to within 1/8 inch of the top and cover with lids. Let stand for 24 hours. Label and date your jars.

    For Jam
  • 1 teaspoon of butter
  • 8 cups of sugar
  • 2 packages of Sure Jell fruit pectin

Cut grapes in half. For jam, pop out the seed locule as you cut the grapes in half. Place in large pan with just enough water to simmer. Simmer for 20 minutes mashing the berries periodically as they cook.

Add a teaspoon of butter and up to 8 cups of sugar until dissolved. Skim the mixture if any foam is formed. Add 1.5 to 2 packages of Sure Jell fruit pectin boil 1 minute, no more, while constantly stirring. Then remove from burner. Skim again if needed and ladle directly into jam jars. Allow to cool 24 hours then date and label the jars.

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