First you must juice the Muscadinesclick link below for juicing.
Mashing GrapesSterilize your jelly jars then keep warmPlace your lids and screw caps in pot covered with water simmer but do not boil this willcondition and soften the sealing rubber on the lid for better sealing results plus your jars are warm so the lids and caps when warmed will fit better
Recipe 5 cups prepared juice7 cups sugar1 box Sure Jell
(They also make a low sugar Sure Jell, if the amount of sugar is a problem. You tube has recipes using Splenda for some jelly recipes for diabetes or diet conscious)
Instructions:1. Bring boiling water canner, half-full with water and small amount of white vinegar to simmer2. Wash Jars and screw bands in hot, soapy water3. Sterilize your jars by boiling or after washing place in 250 degree oven for 15 minutes at least then keep warm until jars are filled.4. Measure the fruit or juice into a 6 or 8 cup saucepot
5. Measure the exact amount of sugar.6. Stir 1 box Pectin into fruit or juice. I add a small pat of butter to prevent foaming.7. Bring mixture to a full rolling boil, one which means a boil that doesn't stop even when stirring constantly.8. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly
Carefully ladle hot jelly into jars with canning funnel
9. Ladle quickly into prepared jars, filling to within 1/8 inch of top. With a clean damp dish cloth wipe the top and rim of jar to be sure it is clean. Place lid with screw cap on jar, tighten finger tight, do not tighten more than that. Place jar with jar lifter into Water Bath Canner and continue to fill other jars. Water in bath needs to cover your jars 1 to 2 inches so add more boiling water to attain that level.10. Water in water bath needs to be boiling gently not a hard boil.11. Process jelly for 5 minutes in boiling water bath.12. Carefully lift the jars out of canner and place on a towel or heat proof surface to cool.
I like to put mine in a corner free from drafts and cover with dish towels and have never had any problems with jars sealing. 13. Leave in place for at least 24 hours. Then test for seal by placing a finger in center of jar. If the jar is sealed lid will lay flat and not bounce back and pop in center.
(sorry this pic taken before I wiped them clean) 14. Take a clean wet cloth and wipe clean your jars. Store in a cool,dry, dark place in your home for best storage.
Peach-Banana-Cherry Jam on left Muscadine Jelly on right.Will post recipe for the jam on left soon.
I love Summer!Opened jams and jellies may be stored in your refrigerator for up to 3 weeks.
EnjoyDolly
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