Muscadine Jelly Recipe

Ingredients

• 4 cups muscadine grapes
• 1/4 cup water
• 1 package (1.75 oz) powdered pectin
• 4 cups granulated sugar
• 1/2 teaspoon butter
• 6 half-pint canning jars with lids and rings

Instructions

1. Wash and stem the muscadine grapes.
2. In a large pot, combine grapes and water.
3. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
4. Mash the grapes with a potato masher to release juices.
5. Strain the mixture through a fine mesh sieve or cheesecloth, pressing to extract all juice.
6. Measure 3 cups of grape juice and return to the pot.
7. Add pectin and butter, stirring to combine.
8. Bring to a full rolling boil over high heat.
9. Add sugar all at once and return to a full rolling boil.
10. Boil for 1 minute, stirring constantly.
11. Remove from heat and skim off any foam.
12. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace.
13. Wipe jar rims and apply lids and rings.
14. Process in a boiling water bath for 10 minutes.
15. Remove from water and let cool completely before storing.