Low Sugar Southern Muscadine Jelly Recipes

HOW TO MAKE SCUPPERNONG JELLY

Steps:

• Wash the grapes under cold running water and remove any stems or leaves.
• Place the grapes in a 6 quart or larger pot and add the water. On high heat bring the grapes to a boil.
• Boil stirring constantly for 20 minutes or until the skins have slipped and most of the seeds have been released from the pulp. Use a metal potato mashers to help things along.
• After 20 minutes and the skins have softened remove from the heat. Use the potato masher to mash any remaining grapes and to help the pulp to release the grape juice.
• Line a large wire mesh strainer with a triple layer of cheesecloth or with a large lint-free flour sack towel, or a jelly bag.
• Carefully pour the hot pot of muscadine grape into the cheesecloth or flour sack, or jelly bag.
• Allow the juice to slowly drain for at least an hour. Once you have 3 2/3 cups of juice discard the solids.
• Combine the scuppernong grape juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling.
• Heat on medium-high and occasionally stir until the sugar has dissolved. Increase the heat to high and bring to a hard boil.
• Once the scuppernong juice has reached a hard boil that can not be stirred down add the pouch of liquid pectin.
• Stir to combine and return to a hard boil. Boil for one minute exactly.
• Carefully remove the hot pot from the heat and use a spoon remove all of the foam that has settled on the top of the jelly. Discard the foam.
• Fill hot jelly jars with hot jelly leaving a 1/4 inch headspace. Wipe jar rim with a damp paper towel.
• Place a flat lid on the jar and apply the band to fingertip tight.
• Process filled the jars in a hot water bath canner for 10 minutes. Turn off heat. Cool 5 minutes then remove the jars from the canner.
• Check for a proper seal after and hour.
• Place the jars on a towel and allow to cool overnight before labeling and storing.

MUSCADINE JELLY

Steps:

• 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.
• 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.

MUSCADINE JAM

Steps:

• Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
• Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
• Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
• Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
• Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
• Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!

BEST MUSCADINE JAM

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
• Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
• Juice the lemon.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
• Add lemon juice and peel. Bring to a boil.
• Stir in sugar and return to a boil.
• Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
• Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.