Muscadine Grape Jelly
What you’ll need:
3 ½ pounds of muscadine grapes
2 teaspoons lemon juice
1 (3 ounce) package of liquid pectin
7 cups of sugar
Place grapes in a large pot and add just enough water to cover grapes.
Bring grapes to boil and mash grapes using a potato masher.
Continue to boil and mash for 10 to 15 minutes to cook and reduce skin to pulp.
Remove from heat and strain through a fine sieve to remove skin pulp and seeds.
Return 4 cups of juice to pot; add lemon juice and pectin, and bring to a rolling boil.
Add sugar and stir to dissolve.
Once pot returns to boiling, continue to boil for 1 minute, then remove from heat.
Immediately ladle jelly into pint or half-pint jars, leaving ¼ inch headspace.
Cap with lids and bands and process 5 minutes in a boiling water bath.