Homemade Muscadine Jelly – a delicious recipe with Muscadine, powdered, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Wash and sterilize jars, bands & seals. Keep jars hot.", "Combine juice & pectin in a large stockpot. Stir to mix well. Bring to a full boil over high heat, stirring constantly.", "Pour in sugar and stir to dissolve. Bring mixture to a full boil and then boil hard for 1 full minute.", "Remove pot from heat and skim foam if need be. Ladle hot jelly into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Place seals & bands on jars. Tighten to fingertip tight.", "Place in water bath caner and bring water to boil. Process for 5 minutes then remove from canner and allow jars to cool. Remember to listen for the ""ping"" sound to let you know your jars have sealed properly."]
968
kcal
Calories
250
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 5 cups juice Muscadine, 1 package pectin powdered, 5 cups sugar.
Yes, Homemade Muscadine Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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