Raleigh Downtown Farmer's Market

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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

 

Directions:

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.