Muscadine Jelly
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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Muscadine jelly is a definite favorite for my family with biscuits and with pork. I hope you enjoy it!
Enjoy!
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.
many years ago I made some plum jelly that did not gel. the trees were so heavy with fruit the limbs had to be propped up with 2×4 so they would not break off. I rejelled and still syrupy. I called ball company. found out that when there is abundance of rain, the fruit absorbs too much water then you add water to cook the fruit to get juice. When there is too much rain, the fruit is full of water. Do not add water or just small amount. Make just one batch and wait to see if it jells. that will let you know if any water is needed or how much water should be used when cooking for juice.
Thanks for the tip, Judy.
The recipe I used called for 6 cups of juice and 8 cups of sugar
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?
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.
I was up until midnight trying this recipe and some how I failed. I have canned a bunch of “juice” it seems.
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?
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)
I had the same thing happened. I ask this question on another site, was told I didn’t put the correct amount of sugar and pectin…I did cut back on the amount of sugar. The recipe called for 5 cups sugar to 5 cups juice. I put 2.5 cups sugar to about 8 cups juice. I didn’t want it too sweet. I’m going to reprocess and add more sugar and pectin. Hopefully this isn’t wasted juice.
Donna, you must have the correct amount of sugar and pectin for this to set properly. You should be able to save this once you add the correct amounts and remake.
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!
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
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.
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
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!
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!
You can definitely do it!
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!
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
Me, too—I’m determined but just can’t get over…what if?
Yummy! I want a muscadine vine now.