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.