Muscadine Jelly


Muscadine Jelly
6 cups muscadine grape juice
6 cups sugar
1 box Kraft Sure Gel or Ball Fruit Jell

Gently wash muscadines in tub of cool water.

Bring muscadines to a fast boil in a large stock pot, reduce heat and simmer for ten minutes to fifteen minutes to soften up fruit. Use approximately a cup of water per quart of muscadines. You can easily measure this by filling and empty quart canning jar with muscadines. Pour off water, and squeeze grapes through a cheese-cloth. Continue process until you have accumulated six cups of juice.

Cover six jelly jars with water or lower in wire basket into in a large stock pot or other deep pan filled with hot water. Bring to a boil jars for 20 minutes to sterilise. (Do not put room temperature jars into boiling water as they might break.)

Pour juice into a large saucepan and add sugar bringing to a boil. Immediately add Sure Gel and bring mixture to a hard boil until jellying point is reached. Pour into hot jelly jars. Let stand till jelly sets then seal with paraffin*. Drop lids in hot or boiling water. Place hot wet lid on top of jar, put metal band on top of jar and screw it down.

*[Melt paraffin in a double boiler and pour in liquid form a thin layer over top of set jelly. Pick up jar and roll around to allow paraffin to completely cover top surface of jelly.]

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— Cowper