Small Batch Muscadine Jelly

Since I didn’t end up with enough juice from our fruit harvest to make a full batch, I decided to go ahead and do a small batch of muscadine jelly, just for Justus. The jelly turned out a slight pinkish-purple, and smells divine. The recipe and instructions are below.

– 2.5c prepared juice (instructions below)
– 3.5c sugar
– juice of 1 lemon
– 1/2 packet of Sure-Jell pectin

– Prepare the juice by first crushing the grapes
– Placed crushed grapes into a sauce pan with about 1c of water and bring to a boil
– Boil 5-7 minutes
– Strain the juice from the fruit, seeds, and skins via a fine siv or cheese cloth
– Measure out exactly 2.5c of juice (can add up to 1/2c water if you don’t have enough juice)
– Pour juice into sauce pan, add lemon juice
– Add pectin & bring to a rolling boil (that can not be stopped via stirring) on high heat
– Stir in full amount of sugar, return to boil & boil for 1 minute
– Remove from heat, skim off any froth/foam with a spoon, & immediately ladle into prepared canning jars (this recipe makes about 5 half-pint jars)
– Wipe rims of jars and place new lids & rims on the jars
– Can in water bath for at least 5 minutes, store in fridge once opened

One thought on “Small Batch Muscadine Jelly”

  1. Hey! How many pounds of fresh muscadines did you start with to make the juice? I have about 1.12 lbs. and I want to make muscadine pepper jelly! Small batch obviously.

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