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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He that holds fast the golden mean, And lives contentedly between, The little and the great, Feels not the wants that pinch the poor, Nor plagues that haunt the rich man’s door, Embittering all his state.

— Cowper