Muscadine Jelly

Ah, muscadines.  It seems like most people in the South either have a love or hate relationship with muscadines. 

If you're not familiar with muscadines, here's a little background courtesy of Wikipedia:

Muscadine (Vitis rotundifolia) is a grapevine species native to the American South that has been extensively cultivated since the 16th century. Its natural range is recognized in the following states of the United States: Alabama, Arkansas, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Missouri, Mississippi, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia. The plants are well adapted to their native warm and humid climate; they need fewer chilling hours than better known varieties and they thrive on summer heat.

Muscadine berries range from bronze to dark purple to black in color when ripe. However, many wild varieties stay green through maturity. They have skin sufficiently tough that eating the raw fruit often involves biting a small hole in the skin to suck out the pulp inside. Muscadines are not only eaten fresh, but also are used in making wine, juice, and jelly.

Muscadine grapes are rich sources of polyphenols and other nutrients studied for their potential health benefits. In a natural setting, muscadines are important plants for improving wildlife habitat by providing cover, browse, and fruit for a wide variety of animals

A friend graciously provided me a pint of his homemade muscadine jelly. This morning we had the lowest temp of the Fall season thus far at 28 degrees. It seemed a perfect morning for a cup of hot tea, a piping hot biscuit and delicious muscadine jelly.

4 cups prepared juice (buy about 3 lb. fully ripe fruit)

½ cup water

7 cups sugar, measured into separate bowl

½ t. butter

1 pouch CERTO Fruit Pectin

                      

BRING boiling-water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.  Drain well before filling.

STEM and crush grapes thoroughly, one layer at a time.  Place in saucepan.  Add water.  Bring to boil.  Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.  Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth.  Tie cheesecloth closed; hang and let drip into bowl until dripping stops.   Press gently. Measure exactly 4 cups juice into 6 - or 8-qt. saucepot.

STIR sugar into juice in saucepot.  Add butter to reduce foaming.  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.  Add boiling water, if necessary.) Cover; bring water to gentle boil.  Process 5 minutes.  Remove jars and place upright on towel to cool completely.  After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)