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Muscadine Jelly

Servings: 9 cups


  • 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.