Muscadine Grape Jelly



7 half pints

Recipe from

Oxmoor House


1 quart muscadine grape juice
1/4 cup lemon juice
7 cups sugar
2 (3-ounce) packages liquid fruit pectin


Combine grape juice, lemon juice, and sugar in a flat-bottomed kettle. Bring to a rolling boil. Add liquid pectin, and return to a boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.

Ladle hot jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process jelly in boiling-water bath 5 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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