I grew up eating homemade muscadine jelly on hot buttered biscuits in the mornings or even as the J in my peanut butter and jelly sandwiches. Muscadine jelly definitely is delicious. It tastes similar to grape jelly, but with a bit more tartness.

You may want to read about my love of muscadines. Then you’ll understand why I’m so picky about my recipe for making jelly.

No wasting these babies.

I really think it may be considered a sin in the south if you don’t use your muscadines.

Well, at least it is in my family.

I bet someone would stage an intervention.

But no need. I’m on it. I love them too much to let them waste away.

So here’s how we make our muscadine jelly.

Pick through your muscadines and make sure you remove any stems or blemished fruit. Wash them well and then place into a large stockpot. You’ll need about 5 pounds of muscadines to produce about 5 cups of juice. Don’t make double batches, it just never turns out right.

Cover the muscadines with water and place on cooktop.

Cover the muscadines with water and place on cooktop.

While muscadines are beginning to simmer, mash them with a potato masher. Continue to mash and mash and mash as they cook for about 15 minutes.

This is where you can really work out any frustrations you might have had during the day.

It’s like free therapy.

And there is nothing wrong with a little free therapy every now and then.

Pour the cooked muscadines through a strainer into another large stockpot. You get to mash it a little bit more to make sure you get all of that yummy juice that you can.

Bring muscadine juice to a rolling boil,  for 5 minutes, then reduce to simmer.

Add pectin to the juice and stir until well-dissolved.

Add sugar when juice reaches a boil. Allow to reach a hard boil, about 220 F, for about 1 minute, stirring to prevent burning. Test to be sure your juice has “jellied” per the pectin packaging directions. If it has not “jellied” add a bit more pectin, stirring constantly to prevent lumping. Normally, I keep another box of pectin on hand just in case I need to add a bit more.

While you are cooking the juice, go ahead sterilize your jars in another pan of water. This takes about 10 minutes.

And now skim the film off of the top of your jars.

Screw the lid on the jar and place back into a pan of water that covers the top of the jars. Bring to a boil for 15 minutes. Remove from water, dry it off and get ready to enjoy  with some warm buttermilk biscuits in the morning.

You’ll need the following when making your jelly.

  • 12 8 ounce jars with lids and rings or 6 pint jars with lids and rings
  • 1 strainer
  • 2 large stockpots
  • 1 potato masher

Muscadine Jelly

A recipe for the Southern classic muscadine jelly.
4.49 from 25 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12 eight ounce jars or 6 pint jars
Author: Robyn Stone | Add a Pinch

Ingredients

  • 5 cups fresh muscadines juice about 5 pounds of muscadines
  • 6 cups sugar
  • 1 1.75 ounce package of pectin or 8 tablespoons if using bulk pectin + 1 spare box, to use if needed

Instructions

  • Wash muscadines, place in a stockpot and add just enough water to cover the muscadines.
  • Place over medium heat and bring to a full boil. (As muscadines begin to heat, start mashing them with a potato masher.)
  • Reduce heat to simmer and cook for 15 minutes, continuing to mash muscadines.
  • Remove from heat and pour mixture through a strainer into a large stockpot.
  • Place stockpot over medium heat and bring to a full rolling boil that does not stop bubbling when stirred, about 5 minutes. Reduce to simmer.
  • When mixture is at simmer level, add pectin to the juice and stir until well dissolved. Bring to full rolling boil and boil for 1 minute.
  • Add sugar, stirring until dissolved. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
  • Test to determine if juice has “jellied” according to pectin packaging instructions. If not, add more pectin from spare box, as directed on instructions.
  • Pour jelly into hot sterilized jars. Skim foam off top of jelly. Screw the lids on jars and place into a prepared water bath canner with enough simmering water to cover 1 to 2 inches above jars. Add boiling water to canner if needed to cover jars.
  • Bring to a boil and boil for 5 to 15 minutes according to pectin package instructions for your altitude.
  • Remove from water. Place on towel, leaving about an inch between jars. Do not move the jars for at least 24 hours. Check that each jar has sealed before storing.
  • Store in pantry, unopened, for up to 1 year. Once opened, store in refrigerator for up to 3 weeks.

Notes

I don't recommend doubling this recipe. The juice will not jell or set as it should.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Muscadine jelly is a definite favorite for my family with biscuits and with pork. I hope you enjoy it!

Enjoy!

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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153 Comments Leave a comment or review

  1. I followed instructions but it appears that my jelly is not gelling. Looks very runny. Can I break the seal and add more pectin to make it gel as it should?

      1. Hi Elgin,
        I’m sorry your jelly has not jelled. Some people have said the photos and the details in the post helped them while they were making this recipe. The jelly may not have cooked long enough or you need more pectin. Since this is your first time making jelly, this website that I mention above may help you: National Center for Home Preservation – https://nchfp.uga.edu/how/can7_jam_jelly.html. It gives instructions on how to add more pectin if needed, how to remake the jelly, etc. Hope this helps!

      2. Hey Robin! I’m getting ready to recook this juice. I messed up with the sugar & pectin! I poured them both together so I’m guessing that’s the problem! Wish me luck!

    1. Hi Mary,
      I have never boiled the lids but have always just kept them in a pan of simmering water until ready to place on the jars. Ball and Kerr now say that you only need to wash their lids in warm, soapy water and keep them at room temperature until ready to use. Thanks for your question.

    1. Hi Carson,
      I’m sorry your jelly has not jelled. Some people have said the photos and the details in the post helped them while they were making this recipe. The jelly may not have cooked long enough or you need more pectin. This website that I mention above may help you: National Center for Home Preservation – https://nchfp.uga.edu/how/can7_jam_jelly.html. It gives instructions on how to add more pectin if needed, how to remake the jelly, etc. Hope this helps!

    1. I’m sorry, Kathy, that your jelly did not turn out as it should. Read my answers to earlier comments above to Bernard and Carson and check out the website I listed for making jelly and correcting problems with it. Hope this helps!

  2. First time ever for me to make any type of jelly and it turned out perfect!! Thank you so much! My family loves it on fat cat head biscuits! 😋

    1. Hi Angela,
      I’m so happy your jelly turned out so well, especially since it was your first time. I agree; there is nothing better than muscadine jelly on cathead biscuits! Enjoy! xo

    1. Hi Jana,
      I have not used liquid pectin to make this recipe. If you use liquid pectin, the steps in the recipe change. You add powdered pectin, as I have listed in the recipe, before you add the sugar and the liquid pectin is added at the end. If you decide to use liquid pectin, follow the instructions in your package to determine how much and the process to use. Hope this helps. Thanks.

  3. This was the first time I had made Muscadine Jelly. Your recipe was perfect. Set up perfect!! We enjoyed on hot buttered biscuits right after it was made. Thank you….

  4. This is my first try and I couldn’t figure out how much pectin to use at first 11.75?????
    (No idea how much that is ! ) I’m not the brightest star in the sky for sure lol
    Anyway Following the recipe And making a couple calls I put 8 tblsp of pectin in and boy did it jell but I only got 7 8 oz jars instead of twelve. So it’s a bit sweet
    Gonna try again and see how it goes.

    1. Hi Pam,
      It is one (1.75 ounce) package of pectin. I don’t know why you only got 7 8 ounce jars of jelly. Is it possible the jelly cooked down too much? Hope the next batch goes easier for you. xo

  5. I’ve made this recipe 3 times. My first batch, I got 9-8oz jars, the next batch I got 8.5-8oz jars, and just earlier I got 7-8oz jars. I’ve got another 5 cups of juice I’m gonna try tomorrow night. Just wondering what I’m doing wrong? Do you start timer when you see first bubble from boil? Do you go to high heat instead of the gradual med-high heat to boil? I was thinking I might be losing some from evaporation with the med-high heat. Any advice would be helpful. I’ve enjoyed the taste though.

    1. I’m not sure what is happening, Ryan. Do you have 5 cups of juice each time? Also, you may be cooking the juice for longer periods than others. I cook the juice on medium heat and start timing when the juice reaches a full rolling boil. Some cook tops may have different temps at medium heat from mine. I cook on a gas cooktop. I’m glad you love the taste!

      1. Well I tried again tonight. Ended up with 7-8 oz jars. I started with a little over 5 cups of juice. Put on medium, but couldn’t hold a boil when stirred, I waited over an hour, so I turned it up enough to get a boil and hold while stirred. Once full boil I started my 5 minutes, then reduced to simmer. Added pectin, brought to boil and boiled for 1 minute. Then added sugar slowly while stirring to dissolve and boil for 1 minute. I’ll have to figure out what I’m doing differently. If anyone figures out what I could be doing wrong just let me know. This is my first year, so I’m learning. One good thing is I already started on my Christmas presents for others!! Lol.

      2. Ryan, it looks like you may be cooking your jelly too long. It won’t take anywhere close to an hour for this to come a boil. It should take only a few minutes. It sounds like your cooktop at medium heat is not as hot as mine. Turn the heat up enough to get to a boil.Hope this helps!

  6. Oh my….I make a lot of jelly and jam but had always passed on Muscadined.
    Can’t believe I have been missing out. This stuff is DELICIOUS. In fact have another 2 pots on the stove right now.

  7. I followed this recipe to the letter a couple of nights ago using the green (around here they are also called bronze) muscadines and am thrilled that my jelly came out perfectly! I was intimidated as I’ve never canned anything. Muscadines are a childhood and family favorite and are getting harder to find so when a friend gave me some, I knew I had to jelly them. Thank you for this recipe!

    1. I’m so glad the jelly turned out so well for you, Tiffany; especially since it was your first time canning anything. I know I am so fortunate to have these vines at my house.

  8. Absolutely marvelous! First time
    Making muscadine jelly and it turned out magnificently! I couldn’t be happier with this recipe and my family and friends loved it too! Thanks for sharing. I will be using this recipe every time

  9. Can I mix Splenda/sugar and get the same results. My son is a diabetic and I would like to make some jelly for him.c

    1. I’m sorry but I haven’t tried making this jelly with Splenda, Charlene, so I can’t tell you the correct amount. I have had a few comment that they have made it with Splenda but I don’t know amounts. Maybe someone else on here has made it with Splenda and can tell you how they made it.

    1. Charlene, did you use a sugar substitute? If so, could you please share which sugar substitute you used and how much? Thank you so much. My son is on the Keto diet and can not eat very much sugar. I too would rather not have so much sugar in my jellies. My son and I just made some tonight from the grapes I just picked today, but we used 3 cups of cane sugar. He still won’t be able to eat any though.

      1. Helen, I have not made jelly with Splenda. The Ball Complete Book of Home Preserving does state to use an equal amount of Splenda as the granulated sugar in jelly recipes. Since Splenda is much sweeter than sugar, I would think you would need to taste to make sure the jelly is not too sweet with the Splenda. If it is too sweet, I would decrease the amount of Splenda. You also will need to use the Low Sugar/No Sugar type of pectin if using Splenda.

  10. I made this today. We planted 2 Muscadine bushes about 3 years ago. This year they yielded an abundance. Although they are not the size you get in the store they are still good. I weighed 5 pounds of grapes and, following the directions, I pressed out 10 cups of juice. So, I doubled the recipe. It took 1 Ball classic pectin container which measured 1 cup(16 Tbsp). I gradually added the sugar until I thought it was sweet enough. I added a total of 10 cups. I also added about a half aTbsp of butter to cut the foam. (per another recipe) Also, a few squirts of lemon juice(per a another recipe) Tastes great and jellied just fine! 😄

  11. What kind of pectin are y-u using? I have used sure jel in the past. Is that ok to use? Also I would like to know how much Splenda Charlene used to make her jelly. I will be making plenty of the regular batch but my Husband, Brother in law and 2 nieces are diabetics. So we always looking for a good recipe with Splenda as a substitute. I CAN”T wait to make this!!!!!! I’ve canned over 100 jars of veggies this year, my first time to can =)

    1. I used Sure Jell pectin, Poppy. I don’t know how much Splenda Charlene used in her jelly. Maybe she will see the comments and will answer these questions. I read in the Ball Complete Book of Home Preserving to use an equal amount of Splenda as the sugar but since Splenda is sweeter than granulated sugar and I have not made jelly with Splenda, I don’t know if the jelly would be too sweet. I’m sorry I couldn’t give you more information on this.

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