Muscadine Grape Jelly

Recipe from Oxmoor House

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Ingredients

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

Preparation

  1. 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.
  2. 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.
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