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Muscadine Grape Jelly

Muscadine Grape Jelly

Oxmoor House JANUARY 1985

  • Yield: 7 half pints

Ingredients

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

Preparation

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.

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Muscadine Grape Jelly recipe

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