Making Jams and Jellies
Muscadine or Scuppernong Jelly
without added pectin
- 4 cups muscadine or scuppernong juice
- 3 cups sugar
Yield: 3 or 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Juice—Select grapes that are
in the just ripe stage. Wash and crush grapes. Without adding water, boil
and simmer for about 10 minutes, stirring constantly. Press juice from
the heated grapes. Pour the cool juice into glass containers and set in
refrigerator. The next day strain the juice through a cloth jelly bag.
Do not squeeze the bag.
To Make Jelly—Sterilize
canning jars. Heat 4 cups of juice to boiling in a saucepot. Add 3
cups sugar and stir until the sugar dissolves. Then boil rapidly over
high heat to 8°F above the boiling point of water or until jelly mixture
sheets from a spoon. (See Testing Jelly Without
Remove from heat; skim off foam quickly. Pour hot jelly immediately into
hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars
with a dampened clean paper towel; adjust two-piece metal canning lids.
Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Muscadine or Scuppernong Jelly
in a boiling water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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