Muscadine Jelly

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Muscadine jelly is a deeply flavorful preserve made from native Southern grapes, perfect for capturing the richness of late summer fruit. With no added pectin, this traditional recipe relies on the natural properties of the fruit to create a smooth, spreadable jelly that’s as simple as it is satisfying.

Prep Time1

Cook Time20

Canning Time10

Total Time1 30

Course: Jelly

Cuisine: American

Keyword: Grape Jelly

Servings: Servings, makes 4 half pints

Equipment

Ingredients

4 cups muscadine or scuppernong juice
3 cups granulated sugar

Instructions

Prepare jars and a boiling water canner before starting. Sterilize jars and keep them hot until ready to fill.
In a large saucepan, bring 4 cups of prepared grape juice to a boil. Add 3 cups of sugar and stir until completely dissolved.
Boil rapidly over high heat, stirring constantly, until the jelly reaches 8°F above the boiling point of water at your elevation (typically 220°F at sea level), or until it sheets off a spoon.
Remove from heat and quickly skim off any foam. Ladle hot jelly into hot, sterilized jars, leaving ¼ inch headspace. Wipe rims, apply lids, and process in a boiling water bath according to altitude.

Notes

To prepare muscadine or scuppernong juice, crush ripe grapes and simmer them (without added water) in a pot for 10 minutes, stirring constantly to extract the juice. Strain through a fine mesh sieve, then chill the juice overnight in the refrigerator to allow sediment to settle (optional, but gives you a clearer jelly). The next day, pour off the clear juice and strain again through a jelly bag or several layers of cheesecloth—do not squeeze the bag, or your jelly may turn cloudy.

Because this recipe doesn't use added pectin, reaching the proper temperature is essential for a good set. Always test for doneness using a thermometer or the sheeting test. If the jelly is runny, you can reboil or use it as a flavorful syrup. Stored in a cool, dark place, sealed jars will keep for up to 18 months.

Nutrition