MUSCADINE JELLY RECIPES

Steps:

• Bring sugar, muscadine juice, and butter to a rolling boil in a Dutch oven over medium-high heat, stirring constantly. Add liquid pectin; boil, stirring constantly, 1 minute. Skim off foam with a metal spoon, if necessary. Pour hot mixture into 8 (8-oz.) hot sterilized jars, filling to 1/2 inch from top. Seal and process in canner as directed (see below).
• A Three-Step Guide to Puttin' Up Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.
• Step 1: Sterilize. Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.
• Step 2: Prepare Recipe. Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.
• Step 3: Seal & Process. Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.
• *Consult the USDA Complete Guide to Home Canning at nchfp.uga.edu/publications/publications_usda.html to adjust processing times for altitude.
• Note: We tested with Premium Bronze 100% Muscadine Grape Juice from Ward Farms of Whitsett (wardfarmsofwhitsett.com).

Steps:

• Wash and remove stems from your grapes and cut in half, remove and discard seeds and skin Note:(Skip this step if using food mill)
• add 2 1/2 cups water and grapes to pot and slowly bring to a simmer (be careful not to burn the grapes)
• mash with potato masher and cool (Or run through food mill after cooled)
• Pour into jelly bag and drain NOTE:(For Jam skip this step) While waiting for pulp to drain, get your jars ready...Put (8) half pint jars in the water bath to sterilize, and put lids in a small pot and simmer
• Return juice to pot, bring to a boil, Add 1TBSP Lemon Juice, 7 cups sugar, and 2 Packages pectin and stir continuously to keep your pot from boiling over Keep at a rolling boil until 220 Degrees is met on Candy thermometer or a rolling boil is kept for 5 minutes
• Remove from heat, skim off foam and fill jars with 1/4 inch head space...add lids, return to water bath pot and process for 15 minutes Allow to cool for 10 minutes, the remove jars and place on towel on counter, and leave for 12 hours...you should hear some pinging sounds as the jars seal. After 12 hours, push on lids to make sure they don't spring back to ensure they are sealed...store for a year, or enjoy as needed. Once opened, refrigerate .