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3.58 from 85 votes

Muscadine Jelly

The flavor is as unique as the names.  It's somewhat tart and musky.  I find the color of the jelly stunning.  


  • 4 cups muscadine juice
  • 1 1.75 ounce box powdered pectin (I use Sure Jell Premium Fruit Pectin)
  • 3 cups sugar


  • Wash canning jars in soapy water. Rinse and sterilize by boiling for 10 minutes. Keep hot until ready for use. Wash lids and rings and place in a small pot. Bring up to a boil and then let simmer until ready for use.
  • Mix juice and powdered pectin in a large pot and bring to a boil. Add sugar all at once, stirring until sugar dissolves. Boil rapidly until mixture reaches 220 degrees (or 8 degrees above boiling point if you’re in high altitudes) or until the mixture coats the back of a metal spoon. Remove from heat and quickly skim off foam.
  • Pour jelly immediately into hot canning jars leaving 1/4 inch headspace. Wipe rims and adjust lids.
  • Process in a boiling water bath for 5 minutes.
  • Remove jars and set on a kitchen towel. Let them sit for 12 hours undisturbed.
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