Muscadines thrive in the wild in my area. I find them to be more attractive and flavorful than standard grapes.
If you need information on making the muscadine juice, you can check out complete instructions HERE on EFFORTLESS FRUIT JUICE - NO PEELING & NO SEEDING
INGREDIENTS
3 Cups of muscadine juice
1 package of powdered pectin
4 1/2 Cups sugar
DIRECTIONS
Prepare canner, jars and lids.
You should have about 4 cups of muscadine juice for a full batch. You can add more water if you are close to that amount or you can adjust the sugar & sure jel for the amount of juice you have.
Place muscadine juice in pot and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil, stirring constantly. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 5 minutes in boiling water canner. Yield about 5 half-pints.
