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I don’t usually write food related post. Mainly because I don’t have much to offer to the food world. I usually just play it safe by following a recipe. “I’m just really good at finding recipes,” is what I often tell people who compliment my cooking.
The other day I ran into a problem when trying to make Low Sugar Muscadine (Grape) Jelly. I couldn’t find one recipe to help me! I searched and search, but found nothing. Reluctantly, I decided to tackle it head on and give it a try on my own. By the way if you haven’t heard of a Muscadine before it’s a kind of grape found here in the southeast.
My first attempt was a complete fail… And so was my second attempt! But with a determination that surprised even me, I tried for a third time.
Thankfully this story doesn’t end in me throwing jars of grape concoction in frustration. Finally, on my third try I figured out the perfect pectin/ sugar ratio. My jelly tasted wonderful (without tons of sugar) and set up to the right consistency.
I had 2.5 gallons of Muscadine juice, which ended up making around 23 pint jars of jelly. It is such a rewarding feeling to look at my shelves filled with tasty jelly. Now my son will be enjoying this (better for him) jelly on his favorite sandwich, a PB&J.
I also think it will be a great homemade gift to have on hand too! Sorry to ruin the surprise, chances are if you know me personally, you are getting Muscadine Jelly for Christmas.
Here is my recipe for Low Sugar Muscadine (Grape) Jelly. I hope by sharing this I’m saving someone the frustration of three tries!
- 1/2 gallon of Muscadine Juice
- 8 tablespoons of Low Sugar/ No Sugar Pectin
- 4 cups of sugar
- 1 tablespoon of butter
To make the muscadine juice
- Wash muscadines and place in a stockpot. Just barely cover with water and bring to a boil for about 25 minutes. Stirring every few minutes.
- Once the Muscadines have finished boiling, strain to get your juice.
To make into jelly
- Add juice and pectin to a pot and bring to a rolling boil, one that can not be stirred down. After it comes to a boil add sugar and butter (this keeps it from foaming up as much.) Allow to come back up to a boil and boil for 1 minute.
- To make sure your jelly will be the right consistency, keep a spoon in ice water while preparing the jelly. When you are ready to test just shake the water off of the spoon and dip out about half a spoon full of jelly. Allow to cool for a few minutes. If it sets up on the spoon you should be good to go.
- Can/ Preserve using desired method or refrigerate for immediate use.
- The yield for 1/2 gallon should be around 9 cups.
I hope you enjoy this recipe, a product of love and determination!