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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
4.62 from 34 votes

Muscadine Jelly

Canning 1 hr 10 mins

Prep Time 10 mins
Cook Time 1 hr
Servings 12 eight ounce jars or 6 pint jars
Course Jam Jelly
Cuisine American
Author Robyn Stone | Add a Pinch
A recipe for the Southern classic muscadine jelly.

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.
Nutrition information is for one 8-ounce jar.  

Nutritional Information

Calories: 451kcal | Carbohydrates: 116g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 112mg | Fiber: 1g | Sugar: 115g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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

Enjoy!

Southern Favorites Recipes

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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Recipe Review




Comments

  1. I bought a book called _well preserved_ last year in the hopes I could get over my fear of canning, hasn’t happened yet but I”m still hopeful. Maybe it will take friends like you to break me free! 🙂 Looks awesome. I can’t even imagine the taste since I’m not sure I’ve ever had this type of grape in my life!

    1. You can do it!!! I would suggest starting with jellies and jams since they seem to me to be the easiest. It’s easier than you think and very rewarding!

    2. For Robyn Stone– I use your muscadine jelly recipie and it works well, but I
      usually only get three and 1/2 pints instead of the six pints that the recipie
      implies that you should make—–any thoughts—-thank you—Mike

  2. hi:

    the recipe sounds easy, but I’m not sure exactly how much water to boil the grapes in.Do you just put enough water to cover the grapes as you said , or is there a set amount to put in to come out to the number of jars you will get? Also, i’ve seen some recipes (The Happy Berry website that does not call for putting the finished product in boiling water to seal them.Is it necessary to seal them? THANKS.

    MARY

    1. Hi Mary,
      I just add enough water to cover the grapes. I’ve always finished them off in the boiling water since that’s how my Mama and Grandmother did it. Let me know if you skip this step and how it works for you. I’m all about simplifying where you can!

      Thanks!

  3. Just discovered these delightful little treasures We are in Kentucky and the berries are a lot smaller. Growing up we always referred to them as possum grapes. I tried a batch and followed your recipe and the jelly is absolutely wonderful!! Your directions are clear and the pictures are great. Thank you so much for these instructions.

  4. near the end of the muscadine recipe you state “and now skim the film off the top of the jars. What is this and how do you skim it

  5. Looks great! I’m going to try this tonight 🙂 But I think it is a little confusing because your recipe at the bottom of the page skips several of the steps that your detailed instructions include. I almost always skip to the recipe (since I know how to make jelly already), so it would be very helpful if the recipe actually included the same instructions or at least steps as the post.

    Thanks!

    1. So sorry it didn’t work for you, Lee. Did you add the additional box of pectin and it still didn’t produce jelly? I’ve not had that happen. Can you tell me more about it so we can figure out what could have happened?

    2. 4 stars
      Add 2 boxes to start with if you use that amount of fruit indicated in the recioe. I, too, got excellent tasting syrup. So, for those times that we need jelly, I’ll toss in a tbsp. of pectin (per 16 oz size) and stir/boil for a few minutes and pour it back into the jar for a 5 hour chill in the frig. Works great for a dual purpose food. (Hey, Lemons into lemonade)

  6. I put my muscadines through a juicer. Boiled the juice with pectin and then added sugar. They did not set up so after 24 hours I reboiled the juice and added more pectin. They still have not set up. What am I doing wrong and can I still get it to set somehow?

    1. Hi Paul,
      I would try to reboil the juice and add another cup of granulated sugar. Just wondering, about how many cups of juice did you use? My muscadines haven’t fully ripened yet, but it has been so wet this summer that I can tell they are a bit juicier than in years past.

  7. I made a batch with white muscadines that set beautifully and tastes amazing, and then a batch of red that is the consistency of apple sauce. I made them the exact same way. Why did the red not set? The grapes were super juicy so I ended up using double the pectin.

  8. Hi Robyn
    Last fall was the first time I tried my hand at muscadine jelly in a long time. I looked for & studied a lot of recipes until I came across yours. It Is so easy and delicious. As a matter of fact I am making some muscadine jelly right now. Thanks for sharing your recipe. Love it!!!!

  9. Yep! It’s a sin in my family too! I think a good ripe muscadine is a little bite of heaven! It’s hard for me to save enough for jelly because I eat so many before I get them in the house! They are addictive!! This year our vines have put out the biggest sweetest berries I have ever had!! I heard on doctor oz that they prevent heart disease too!

  10. You are saying “package” of pectin. I have the instant pectin…can I use that? If so, how much?

  11. GREAT recipe!!! My first time making Jelly! I have a Scuppernog (white Muscadine) vine at home and it produced so many grapes this year that I was a little overcome with what to do with them all..I picked about 5 gallons and juiced them. I was not able to make the jelly for a few weeks, but the juice kept nicely in the fridge until I was ready to use it.

    I ended up with 6 half pint made with splenda (mom and dad are both diabetic) and 12 half pint jars and 6 pint jars made with sugar….I brought a jar into work this morning and made hot biscuits, needless to say it was a HUGE hit and the jar is empty!
    we have enough jelly to last for 2 years…(if I can keep it hidden)

    thanks for the recipe!!

  12. 5 stars
    Hi Robyn! As I have been a cook and jelly maker for lets just say awhile lol…When I first started jelly making I ran across the “syrupy” jelly too. I tried again and then I realized..Hey wonder if I cook this longer than a minute if it would help? Guess what? It did! Now any jelly I cook goes for about 1 1/2 minutes and sometimes almost 2. Results? Perfect jelly everytime! hmmm I too got only 3 pints out of one batch lol but it all turned out great and have had many compliments on it!!! Thanks for the recipe and the sharing 🙂

  13. 5 stars
    Great recipe!!!! Thanks to you this is My first time making Muscadine jelly, because the instructions with the pics was so simple and easy. Thanks 4 sheer.

  14. I have my own wild muscadine vine that is over 10″ diameter at the base and I have trained this traditionally vertical grower into a 100′ long trellis (with a small volunteer growing from the other end). I get about 5 gallons of muscadines a year picking sporadically. I was excited to find this recipe for muscadine jelly. However, I’m sorry to say that the amount of water it calls for should be more clear as in my case and at least one other poster we ended up with a vast amount too much muscadine juice. No “cooking down” or amount of Pectin would “solve” this problem so I’m left 8 quarts of muscadine swamp water as I have come to call it. It’s a disappointment but it is good in mixed drinks and marinades.

    So, if you are making this recipe, perhaps “cover” the muscadines means water to the bottom of the top level or even less. You can add more water in the cooking process if needed. If you fail to do so, be prepared to enjoy quite a bit of muscadine swamp water in your cosmopolitan or on your pork loin. If fact, be prepared to drink nightly and eat pork daily as I am.

  15. Wondering if I use my steam juicer to get the juice out…would that work? And also wondering where to get Muscadine berries? Never heard of them???

    1. STEAM JUICER IS WHAT I USE, DEPENDS WHERE YOU LIVE I AM IN NC THERE EVERY WHERE , GA, SC, VA, AL, TN WE GROW OUR ON

  16. my neighbor asked me if I knew how to make jelly because she has muscadine vines but doesn’t know what to do with the grapes beside eat them. I said sure and she brought over grapes, sugar, sure-jel and jars. So I’ve been at it most of today and just finished the first batch per your recipe. It’s delicious! Your recipe made 7 1/2 x 8 oz jelly jars and I still have 8 cups of juice in the fridge. It’s truly been a nearly all day affair and my hands and arms are purple. I didn’t have a jelly bag so we used one of my husband’s t-shirts. He confirms it was worth the sacrifice.

    No problem with jelling I kinda lost track of time dealing with the jar sterilization so I probably boiled the juice closer to 2-3 minutes. I used the “spoon test” to tell if I had jelly yet and it worked perfectly. Some things you just never forget!!

  17. I love this recipe and followed it exactly from the start. I used 5 cups of juice and 6 cups of sugar and 1’box sure jell. Followed the exact recipe and only made 6 half pint jars. What are your thoughts. I see where you yeild 12. Thanks for sharing. Appreciate the help. What could I do to make this for my diabetic husband. We use Splenda. The other jellies I have made with Splenda didn’t do well. Some are cloudy looking. Thanks.

    1. 4 stars
      My head hurts. Eight ounces = one cup = one half pint. A Half Pint Jar holds eight ounces. Six does not equal twelve. I think that covers it, Becky. I love your recipe, and I love Muscadines. Thanks for sharing.

    2. Sandy, I have been using this recipe for several years and have NEVER gotten more than eight -8 ounce jars from the 5 cups juice/6 cups sugar.

  18. invest in a steamer juicer, i got one for fathers day. we have 16 muscadine plants 5 different types, yesterday 9/24/2015 in about 7 hours, I juiced, cleaned jars, and pick some most picked days before, a got 17 gallons of pure juice, Not hard on hands and makes it more fun and buy mashing muscadine hulls the juice can get little crystals in it. after you can the juice you can make jelly with it any time you want even a year or more after, I love my steamer also works on other berries and great tomato juice or sauce and steam shrimp, oysters well any thing that you can steam.” YOU’LL BE STEAMING ” HAVE A STEAMING GOOD DAY

    1. I don’t think I put enough pectin in my jelly
      I followed directions properly(I thought !) but my jelly is too runny
      My question is- can I recoil it and add some more pectin to remedy my problem
      Thx for your help

      James

  19. One thing I have used for juicing larger quantities of muscadines (and blackberries as well) is a paint mixing attachment for a cordless drill. They are steel, or steel with a plastic “vortex” paddle blade at the end (this is the kind I have). Simmer the fruit until soft, run the paint mixer through it for just a few seconds, maybe a minute, simmer some more, and voila, completely pulverized muscadines ready to be strained! ?

    1. You put hot liquid into hot sterile jars and put lids with rings on them, as they cool the jars will seal. You will hear a pop and the top middle of lid will be down.

  20. Mine didn’t turn out, can I redo them with more pectin? An this recipe here of yours it doesn’t say to water bath them?
    Confused,
    Tammy Smith

  21. 5 stars
    Nice, easy recipe. I used this one for my first canning experience. I added a little too much water during the boiling process so we boiled it down some more for a stronger concentrate. A little more sugar was added after some pressure from my friends who said “it’s jelly…it can never be too sweet. Besides, you only use a little and you don’t eat it by itself.” The jelly had great flavor and beautiful color!..and was a little sweet by itself but not noticable once I topped it over some flavored cream cheese and crackers to sample.

  22. I made this Jelly this afternoon and I use 6 1/2 Cups of the Muscadine Juice and I yielded 10 8 oz. half-pints. I tasted it while was hot and it was sooo good.It has such a better color in those little small jars.

    1. Hi Bobbie!
      I’m so glad you let me know how much you like the taste! I just love making – and eating – this homemade muscadine jelly! Thank you so much! xo

  23. I only have one vine and harvested about one gallon today. By next week I may get one more gallon but won’t have 5 gallons as you recommend in your recipe. Do you think adjusting the quantities will work satisfactorily?

    1. Hi Paul,
      You should be fine to adjust the ratio according to how many cups of juice your muscadines yield. I hope you enjoy this! Thanks!

    2. Not sure if the recipe was edited after your comment, but the recipe calls for 5 pounds NOT 5 gallons.

  24. how long can the reduced liquid, once at that stage, be kept in the fridge until ready to finish with sugar and pectin? I have mashed and boiled, but would have more time to f.

    1. Hi Royce,
      I’ve not done my jelly this way (put juice in refrigerator and made later), but I would think you would not want to wait very long. If you do it this way, you’ll need to start again with step #5 of the recipe. I hope you enjoy the jelly! It’s been a favorite in my family for years. Thanks!

  25. Your verbiage says 5 pounds to make 5 cups of juice but the recipe says 5 gallons. 5 gallons is way more than 5 pounds. I assume the correct amount is 5 pounds?

    1. Yes, you are correct. Thanks so much for catching that Monty! I’ve corrected the recipe.
      The amount of juice needed to make the jelly – 5 cups of juice – is correct though. Enjoy!

    1. I’m thrilled that you and your grandkids loved it, Ida! Have fun making another batch this year! Thanks so much!!! xo

  26. 5 stars
    I made this Muscatine jelly today. It was totally the bomb! With 5 cups of juice I yield 8 half pint jars. Thank you for this wonderful recipe

    1. I’m so glad it worked out so wonderfully for you, Geraldine! Thanks so much for sharing with them! xo

    1. I’m wondering about the amount of pectin, too, since mine is in a jar. Also, what kind is it? Standard powdered pectin? Thank you!

  27. HELP! This was my first time making jelly and I made this jam exactly like the recipe said, but someone told me I needed to water process the jars to make sure they don’t have botulism. I did not do that. All I did is close the lids and let them sit overnight for 24 hours like the recipe said. This was about a week ago and they have been sitting on the shelf ever since. The lids are not moving up or down or anything like that. I tested one by taking the screw cap off I was able to open it by using my finger and pushing up, but it didn’t come off super easily.. Are these safe to eat/store or do I need to throw them out?

    1. I’m sorry, Stephanie. I gave instructions in my Muscadine Jelly post to place the filled jars back into the pan of water, covering the jars with water, and boiling for 15 minutes. However, those instructions were not included in the printable recipe. I have now corrected the recipe. Thanks!

  28. Is one package of pectin mean the whole box or just one of the packages in a box? This will be my first time making muscadine jelly. I can’t wait to taste it! Thanks!!

  29. This is my first experience at canning. I followed your recipe exactly. Only used one box of pectin because I didn’t know how to decide if my jelly was setting/ready. At what point do you start to see them solidify? Jelly? Mine look like liquid of course right out of the hot water bath. Wondering when I realize it was a fail or success. LOL

    1. Hi Dana,
      You may want to check the instructions with the brand of pectin that you used to tell how to determine if jelly has jelled. Also, I have updated the recipe to add some more information to the instructions that may be helpful to you. I hope it helps. Thanks so much!

  30. 3 stars
    I tried this recipe yesterday, it was my first time to make jelly. I have about 8 to 9 cups of juice once I cooked, mashed and strained. I used two boxes of pectin and 10 1/2 cups of sugar. The jelly did not set. It is very runny. I have been reading this morning about how to remake. do you have any suggestions?

    1. Hi Gammie,
      Jelly making is a fun – and delicious – experience – I’m glad you are giving it a try!
      I’ve never had to remake my jelly. You may want to check the instructions with the pectin you used for more information. I have updated the recipe to add some more information to the instructions that may be helpful to you. I hope it helps. Thanks so much!

  31. 5 stars
    I tripled this recipe. It worked out fine. It’s a little tricky getting 1 gallon of juice to a boil that can’t be stirred down. The muscadines I have are the bronze colored type. I cut down the sugar buy two cups for this triple recipe. It turned out really good. It has a tart- sweet flavor. I still have 2 gallons of juice left that I think I’ll freeze. One gallon of juice made 10+ pints of jelly.

  32. 4 stars
    Is not very clear from the recipe, but make sure you have five cups of juice. If you come up short, add water or grape juice. Five cups of juice to six cups of sugar and one packet of sure jell.

  33. I picked and purchased 5 lbs muscadines. I washed thoroughly and followed these directions. My question is: how do I know if I’ve used too much water? The pectin recipe only calls for 5 cups of the juice. I actually have 13 1/2 cups. I’m preparing to freeze the excess for later.

    1. Hi Merrily,
      As mentioned in the recipe, you should add just enough water to cover the muscadines before boiling them. I hope you enjoy the jelly. Thanks!

  34. I made this recipe last night and was looking forward to some muscadine jelly. I followed the directions, but the juice did not gel! I put the mixture in jars anyway and used the inversion method to seal. I thought maybe it would thicken as it cooled. Now I have 6 jars of slightly thickened muscadine juice. I really followed the recipe, but I did not have a thermometer to use. What went wrong?

    1. Hi! It sounds like you needed a little bit more pectin for your jelly to set. However, I will say that all is not wasted! The thickened muscadine juice is still delicious over hot butter biscuits or even over pork tenderloin for supper! xo

  35. Hi Robyn – Is a water bath not necessary for this jelly? Just trying to get clarification. I love this recipe and have used it for the past 3 years but have not been doing a water bath. I just wanted to get your thoughts on this because other sites insist on a water bath.

  36. Dear Robyn,

    I have tendonitis, wondering if a food processor would work instead of mashing?!
    Carol

    1. Hi Carol,
      I’ve not tried this recipe using a food processor, so I can’t say how it would turn out. I begin mashing them as they are cooking as I describe in the recipe and in more detail in my blog post. Thanks!

    1. I’m sorry you’re jelly batches haven’t worked out, Marsha. This recipe has always worked fine for me and for years in my family as well. I’m not sure what happened as there are many steps in making jelly and canning. I try to do a step by step description with many pictures in my blog post. Also, I’m not sure if this applies in your case but I do not recommend doubling the recipe, as I describe in the recipe instructions and my blog post. Hopefully some of those tips I give in my post will help. I hope so! Thanks so much!

  37. 5 stars
    Hi Robyn,
    Thank you for the easy recipe. My neighbor was so kind to let me pick her muscadines in exchange for some jelly. I made 4 cases (8 ounce jelly jars) of jelly. That should last us till Christmas!

    1. I’m just tickled to hear this, Amy! So glad you are going to be enjoying that delicious jelly for some time to come too! Thanks so much for sharing with me! xo

  38. Hey, got my juice cooked out yesterday with the help of my 15 yr, old Grandson that lives with me. I bought the 1/2 pint jelly jars. My question is, with the smaller jars should I still boil the jelly in the jars for the 15 minutes after sealing them? I ask my 90yr young Mother and she said she did not boil after sealing. Just want to know he best way! My Dad has the most beautiful big berries and this is the first year I am attempting to make jelly. He also made some mighty fine wine! 
    Thank you for the help!
    Pam

    1. Recipe works well, but doesn’t yield anywhere near 6 pints of jelly. 5 pounds of muscadines produces about a 1/2 gallon of juice, which make 8 pints, but would need more sugar and maybe more pectin. However, the end product of this recipe , just about 5 cps, is delicious

    2. Lynn, I’m sorry you didn’t get the 6 pint jars of this jelly but I have every time I use the 5 cups of juice and this recipe.

    3. This has been a wonderful recipe to follow although I didn’t get as many jars as it says I’m still very very pleased with the recipe! I’m making jelly for Christmas gifts!

  39. 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 Bernard,
      I’ve not had this happen where my jelly didn’t “jell”. Some possible reasons that could have happened might be something to do with the pectin used or not cooking it down enough or trying to double the recipe…
      Please make sure you follow safe canning methods – take a look at this website that should help with doing this…

      https://nchfp.uga.edu/how/can_07/remake_soft_jelly.html

      Thanks so much! Hope this helps!

    2. Mine is not gelling either! This is my first try & I still have lots more to do! 

    3. 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!

    4. 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!

    5. You need to change the part where you cover with water and boil. This is what is causing the problem of not sitting up. In place you said cover with water and in another place you said 1inch. So you might need to clarify. Thanks

    6. I’m sorry you misunderstood the directions, Fred. You add just enough water to cover the muscadines when you start to boil them – Instruction #1. Instruction #9 is when you cover the jars filled with the jelly in the water bath canner with 1 inch of water. I hope this helps!

    1. Hi, Ashley.
      I’m so happy this recipe has worked so well with making your jelly. Thanks for letting me know.

    2. I also used this recipe. Took mine about 36 hours to set up. Made 11 8 oz jars. Color was good. The only thing I’ll change is the amount of sugar. Super super sweet for me. I like the taste of the fruit alittle more. Used a box and maybe half of another box or very close to it of pectin. First time making jelly. In order to taste the berry alittle more what would you suggest cutting the sugar down to?

    3. Tim, I haven’t made this with less sugar but this is the comment from Rita Martin who did reduce the sugar: “I did this recipe to a t! It was perfect! No issues at all! However it was a bit to sweet for us, so I did a 2nd batch using the little to no sugar pectin added 3 cups of sugar and it was perfect!” Hope this helps!

    4. what if’s I didn’t skim the top off after adding to jars? I sure hope it don’t ruin it.

    5. Tim, if you didn’t skim the foam off, the jelly just won’t be as clear and may have foam streaks throughout the jar. If there is a lot of foam in a jar, it may shorten the storage time of the jelly.

    1. Hi Delilah,
      I wouldn’t add water but would add a cup of grape juice to make the 5 cups. Hope you enjoy the jelly! xo

    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!

    2. Can I use store-bought muscadine juice versus making the juice homemade from the fresh muscadine’s? Thank you

    3. You should be able to make the jelly from pure muscadine juice you buy, Sydney. Hope you enjoy!

    4. I was short a cup of juice be able to make another batch of jelly. I know I can add 1/2 cup of water but I need something to make the other 1/2 cup. Any suggestions?

    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!

  40. 5 stars
    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. You process the jelly in the waterbath canner to prevent spoilage and mold growth, Lucy.

    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.

    2. I know you’re not supposed to double/or more the jelly recipes but could you do the juice ahead of time? I have 20+ lbs of grapes. (Actually probably 40+ of two different kinds of Muscadines) and I’d love to get the juice made, can some juice, then make jelly with more juice. Can I do that? I haven’t made grape style jelly in over 22 years and it was with concord type grapes. I usually make butters and jams but I did make mint jelly last week. Also, I’m running out of 8oz jars. What’s the processing time on pints? 10 min?

    3. Autumn, you can make the juice ahead of time and then make the jelly. You will process the 8 ounce or pint jars for 5 to 15 minutes according to pectin package instructions for your altitude.

    1. Hi Maxine,
      Yes, you can but you might want to chop the skins in a food processor if they are in very large pieces. Hope you enjoy!

  41. 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….

    1. I’m so glad you had such success with your first try making Muscadine Jelly. You can’t beat hot buttered biscuits and jelly in my opinion. Thank you for letting me know.

  42. 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

    1. I’m sorry that you missed this in the recipe, Cindy, but it is the second ingredient in the Ingredients List. Hope you enjoy the jelly!

  43. 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!

    2. 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.

    3. 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!

  44. 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.

    1. I’m so glad you tried the muscadine jelly, Marie. It is delicious, isn’t it? I grew up eating this jelly and it has always been one of my favorites. Thanks!

  45. 5 stars
    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.

  46. 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

  47. 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.

    2. Help Robyn, I used 5 gallons of muscadines. I used 6 cups of sugar, I used three boxes of sure jel . Most all but one sealed. But sadly none of it jelled. What can I do to salvage this days work and costly mess??? My first try ever😞 can you help me? Would appreciate your help!

      Tony

    3. Tony, I’ve not had this happen where my jelly didn’t “jell”. Some possible reasons that could have happened might be something to do with the pectin used or not cooking it down enough. Please make sure you follow safe canning methods – take a look at this website that should help with doing this…

      https://nchfp.uga.edu/how/can_07/remake_soft_jelly.html

      Thanks so much! Hope this helps!

  48. 5 stars
    Thank you Robyn for answering my question so quickly. I made a batch of your recipe for muscadine jelly and it came out perfect. Thanks again.

    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.

    2. 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.

  49. 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! 😄

    1. I’m so glad this worked well for you, Debbie. I feel we are so lucky to have Muscadine plants at our house, don’t you? Mine are full this year, too.

  50. 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.

  51. 5 stars
    I tried this recipe last year. It was the first time I had tried to make jelly, it turned out great. I do have a question though I have harvested my first Pineapple this week. Do you know of a recipe to combine muscadine grapes with pineapple to make a jelly

    1. I’m sorry, David, but I haven’t combined muscadine grapes and pineapple for jelly. It sounds delicious though. I’m glad your muscadine jelly turned out great last year. How lucky you are to have your own pineapple! Thanks.

    1. Cindy, I haven’t tried adding apple juice to make up the difference but I have added grape juice. I don’t see why the apple juice would not work. I hope you enjoy the jelly!

    2. Thanks Robyn, I used grape juice. Your jelly recipe turned out perfect! I’ve made this grape jelly several time before but could find my old recipe. So glad I found this one!
      I just wanted to comment to the people who said their jelly didn’t set. Don’t be disheartened. I found that this jelly can sometimes take a day to jell. Mine seemed quite thin while I was pouring it into the jars but it has already thickened up some after 4-5 hours.

    3. I made the jelly today using 5 cups of juice from the muscadines and Ended up with at least 5 extra cups of juice. I thought perhaps I put too much water because I added about a half inch above them. Also, I added the 6 cups of sugar. Long story short, I water bath canned the 8 pints and at first, though they hadn’t gelled but refrigerated one jar and it did gel. I tasted and tastes great but almost too sweet for our taste. I’m making the juice I refrigerated tomorrow and wondered if I can reduce the amount of sugar? Thanks for the recipe!

    4. Joyce, I haven’t tried reducing the amount of sugar in this recipe but if you do, you may have to cook the jelly longer to get it to jell.

  52. 5 stars
    I have had this bookmarked to my laptop for the 4 years 🙂 I first used it on my 50th birthday and tomorrow I will be 54 and am currently boiling down my muscadines now. This is the absolute best therapy in the world. I’m a teacher and the stresses of online learning are taking their toll, but today I am making jelly as my birthday gift to myself. Thank you for being a part of my yearly ritual!

  53. I did this recipe to a t! It was perfect! No issues at all! However it was a bit to sweet for us, so I did a 2nd batch using the little to no sugar pectin added 3 cups of sugar and it was perfect! Thanks for sharing your instructions with me! 💕

  54. I’m sorry…failed to read the final step…thank you! Additionally, I also failed to read that I would need a canner about half way through the process. Managed to improvise…did I mention this is my first attempt?

    1. I’m so glad you could improvise, Pamela. Your next time should be much smoother. I hope you love your jelly!

    1. The amounts of all ingredients is in the recipe, Margie, but you would use 6 cups of sugar with the amount of muscadines listed in the recipe.

  55. Head space isn’t listed in recipe, I used the ball book that said 1/4 inch for grape jelly.
    Also it only made 7 of the 8oz jars, but that’s not a problem.

  56. I use only about 1/2 C. water for about 5″-6″ of muscadines a large pot. If jelly doesn’t jell when dripped across a cold ceramic plate, keep simmering uncovered, until it DOES jell when dripped across the plate.

  57. 5 stars
    We picked about 5lbs of muscadine grapes growing at the back of our property here in North Carolina. We followed the instructions provided. This made about 6 1/2 pints of jelly.

    1. 5 stars
      Thank you for the recipe!! My first time making jelly ever and it was so easy and the muscadine jelly turned out perfect per your instructions!!! So simple and I have family member wanting me to make more!! Thank you so much!!!

    2. I’m so glad you were successful the first time making jelly, Elizabeth, and so happy this recipe worked so well for you.

  58. Any way to salvage a batch that did not jell first batch turned out perfect second did not, pectin was a little old

  59. Love this! Quick question – can you do (mostly) the same process here but make freezer jelly instead? The canning process is still intimidating to me!

    1. Liz, after the jelly has cooked, ladle it into the hot, sterilized jars. Leave 1/2 inch headspace in each jar. Cool thoroughly, screw lid on the jar, label, and place in the freezer. The jelly should be good for one year.

  60. I made the jelly but it did not jell per instructions, soi I kept adding pectin, so i I finally got it to jell, it is a lil strong, but I guess that’s the way it is suppose to taste. I will try it later with biscuits and a jelly cake.😏

    1. Linda, muscadine jelly does have a more tart flavor than grape jelly would have. I hope you enjoy!

  61. If I have one gallon of juice do I understand right that I won’t cook all of it at one time but cook according to measurements for one box of Sure Jell and sugar at a time? I think it came out that I would cook about four different batches.

    1. Lady Di, I only make mine using 5 cups of juice for 12 8-ounce jars. A gallon of juice would be more than 3 times my recipe. I have had problems with the jelly jelling as it should when I tried to make double the recipe.

    1. Yes, Tisha, you would use the same recipe for scuppernongs. I have both muscadine and scuppernong vines at my house and use the same recipe.

  62. 5 stars
    Made this today and yum, yum! I only had about 3 pounds of muscadines but managed to squeeze 4 cups of juice so, as suggested, I added 1 cup concord grape juice. I tasted it after I added 4.5 cups of sugar and didn’t add that last 1/2 cup. I may try it with 4 cups because it was still a little too sweet for my taste. It still set beautifully in my test and was setting before I could get my last jar filled because I was wiping and sealing as I went. Excellent recipe. If only I could reach the ones up the tree – my vines are not trained, they are truly wild muscadines!

    1. I was looking at the pectin ,you call for 11.75 sure jell calls for a package 1.75 for the 5-6 lbs ???

  63. Do I need pectin and what is pectin.you dont think strawberrys will replace muscadine,in this recipe? please respond I need this for my aunts birthday.

    1. Gentora, pectin causes the mixture to set or gel such as Sure-Jell. I don’t think you can replace the muscadines with strawberries to make the jelly. You can substitute grape juice for the same amount of muscadine juice, then just follow the instructions. I hope this helps.

  64. I had to redo two batches of jelly=y after they did not set-up. Take i package of sure-jell and mix it slowly into 3/4 cup of cold water in a small pan and bring to a boil over medium heat, continue to boil while stirring for 2 min.
    Remove from heat. For each 1 cup of unset jelly, mix 1 Tbsp. Pectin mixture with 2 Tbsp. sugar. Bring mixture to a full rolling boil and stir for 30 seconds. Remove from heat and process into jars and water bath. Only do 8 cups at one time using this method. (You may want to try 1 cup before doing a larger quantity. Check the next day before committing to redoing a larger batch.)

    1. Thanks for the tip, David. When you made your jelly, did you make just this one recipe or did you double it? I recommend only making one recipe at a time because I’ve found the jelly will not gel if you try to make more than the amount in this recipe.

  65. 5 stars
    Made another batch this morning. Only got 6 jars this time but not a problem. My sister in GA has about two gallons of muscadines in her freezer for us to make jelly this coming weekend.😁

  66. I did use this recipe and it is delicious But it did not yield as much as recipe said it would. I got 5 pints the first time only 4 the second time.? I measured the juice after mashing muscadines 5 cups bothe times. Any advice?

    1. Sherry, this is caused by the difference in the color of the muscadines and their juice. Some are more pink while others are purple black in color.

  67. 5 stars
    I have never been able to make good jelly. This recipe was the best. Everyone loves it. I made 36 1/2 pints and 24 pints. Thank you so much!!!

    1. I am thrilled this recipe worked as well for you as it always does for me. Thanks so much, Chrystal!

  68. 5 stars
    Love this simple jelly recipe. I used to make wine but I stopped drinking so much now I enjoy making jelly! Work for the scuppadime (the green variety) also. Since its christmas YOU GET SOME JELLY! YOU GET SOME JELLY AND YOU TOO! LOL I HAVE GALLONS AND GALLONS FROZEN.