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 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.
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?
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!
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
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!
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!!
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?
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!
How much pectin is in a box? I have a jar of pectin so I’m a bit lost here.
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!
Robyn, What does the 1pkg of pectin (+1 spare Box mean? Do I need 2 boxes of pectin. Thank you
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
I’m so glad it worked out so wonderfully for you, Geraldine! Thanks so much for sharing with them! xo
I made last year and my grandkids loved it doing it again this year thanks.
I’m thrilled that you and your grandkids loved it, Ida! Have fun making another batch this year! Thanks so much!!! xo
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?
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!