The following steps will create a delightful spread that captures the sweetness of the region, perfect for enjoying on biscuits, toast, or as a delectable condiment.
Recipe makes 6-8 quarts of jelly
- 2 gallons of muscadines (about 12 pounds)
- cheesecloth or jelly bag
- 1/2 teaspoon of butter
- 7 cups of sugar
- 1 package of fruit pectin
Cut grapes in half. For jelly do not worry about the seeds. Place in large pan with just enough water to simmer. Simmer for 20 minutes mashing the berries periodically as they cook.
Pour mixture into cheesecloth or jelly bag over a large bowl. Tie closed; hang and let drip into bowl until it stops. It can be pressed gently. The harder you press the less clear the final product.
Measure 5 quarts of the juice into an 8-quart saucepan. Add ½ teaspoon of butter to reduce foaming and 1 package of Sure Jell fruit pectin. Stir in up to 7 cups of sugar while bring to boil and allow to boil 1 minute while stirring constantly. Do not over boil. Remove from heat and skim off any foam. Ladle quickly into clean hot jelly jars to within 1/8 inch of the top and cover with lids. Let stand for 24 hours. Label and date your jars.
- For red jelly use a black variety. For clear to yellow jelly use a bronze variety.