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Muscadine Jelly

A simple Southern-style jelly made with fresh muscadines, sugar, and water that yields deep-colored tart-sweet jars perfect for toast, cheese boards, or glazing meats.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 half-pint jars
Course: Sauces and Condiments
Cuisine: Southern American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds fresh muscadines rinsed and picked over
  • 1/2 cup water
  • 3 cups granulated sugar
  • 1/4 teaspoon salt optional

Equipment

  • Large stainless steel stockpot or preserving pot
  • Colander or fine-mesh strainer
  • Cheesecloth or jelly bag for straining
  • Candy or deep-fry thermometer
  • Wooden spoon for stirring
  • Half-pint canning jars with lids and bands
  • Large bowl for collecting juice
  • Measuring cups and spoons
  • Jar lifter (optional)
  • Funnel for filling jars (optional)
  • Large pot for boiling water bath

Method
 

  1. Rinse 4 pounds of muscadines under cool running water and discard any that are moldy, crushed, or underripe.
  2. Place the rinsed muscadines and 1/2 cup water in a large stockpot and bring to a boil over medium-high heat.
  3. Reduce heat to medium and simmer for 15 minutes, stirring occasionally and crushing the grapes to release juice.
  4. Line a colander or fine-mesh strainer with cheesecloth or a jelly bag over a large bowl and pour in the cooked grapes.
  5. Let the juice drain for at least 30 minutes without pressing the fruit to ensure a clear jelly.
  6. Measure the collected juice (should yield about 3 to 4 cups) and return it to the stockpot.
  7. Add 3 cups granulated sugar and 1/4 teaspoon salt to the juice and stir over medium heat until sugar dissolves, about 3 to 5 minutes.
  8. Increase heat to medium-high and bring the mixture to a rolling boil that cannot be stirred down.
  9. Boil for 15 to 20 minutes or until the temperature reaches 220°F on a candy thermometer.
  10. Test for gel by dropping a small spoonful onto a frozen plate; if it wrinkles when pushed, it’s ready.
  11. Sterilize jars, lids, and bands by boiling them in water for 10 minutes or running through a hot dishwasher.
  12. Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace, wipe rims clean, and apply lids and bands finger-tight.
  13. Process jars in a boiling water bath for 5 minutes.
  14. Remove jars and let cool upright for at least 12 hours without disturbance until lids pop and seal.

Notes

Properly sealed jars are shelf-stable for up to one year; refrigerate after opening and use within 3 to 4 weeks.