How To Can Muscadine Jelly

It’s just the most awesome thing ever when you come upon free, organic food. It seems like the more people who know I preserve the more who bless me with unwanted produce.

A dear friend of mine has a neighbor who has in his yard the most glorious row of muscadine and scuppernong vines. They’ve been there forever… and he doesn’t use them! Sure he picks a handful here and there to snack on, but for the most part these beautiful grapes usually go to waste.

When my friend got permission from this neighbor to pick all she wanted from his vines, she included me in the hook-up. I promised the guy some jelly in exchange for his generosity.

You guys, you should see these vines! There is SO much fruit on there it’s almost overwhelming. You don’t know where to begin! Huge purple muscadines and smaller golden scuppernongs hang everywhere. You can practically milk them into a bucket.

muscadine jelly recipe

So far, I’ve been to the man’s house twice and spent about an hour each time picking. And I’ve brought home about 8 gallons of gorgeous grapes. For the past couple of days, I’ve been busy canning grape juice and making muscadine jelly. I still have about 3 gallons to get through, which I froze over the weekend ’cause I knew I wouldn’t get to them soon enough. I plan on picking some more this week if I’m able. I can’t believe how much more is left on the vines, and I know they won’t last too much longer so I’d better get them while I can.

The first day I went, I took Jada with me. She always enjoys when we pretend to be living in the wilderness, wild foraging for our survival. We picked a chilly day to go, knowing the bees wouldn’t bother us in cold weather.

We arrived at my friend’s house at about 8:30 in the morning, dressed warmly and with gallon sized buckets in our hands. Heading through her backyard, I spotted the open chainlink fence to the neighbor’s yard which she’d instructed me to go through to find the vines. She’d boasted of their abundance, but I was still shocked when I saw the clusters of muscadines with my own eyes. Jada squealed in excitement as we set to work.

As I filled my bucket, I couldn’t help but examine how the vines were trellised. They aren’t done like we did ours, straight across one line, but are sprawled out over about five lines creating a tunnel of dense leaves and fruit. It looks like the vines are growing over a short set of clotheslines.

The tunnel the vines created was really cool. It didn’t take Jada long to discover an entrance which she excitedly scrambled through. Hidden behind a blanket of foliage, her voice came with delight as she exclaimed, “Mommy! There’s a ton of muscadines under here!” And then she contented herself to sit and eat to her heart’s delight. I teased that she wasn’t much help, but it was great watching her enjoying the morning with me.

muscadine jelly recipe

So far I’ve made 16 Half-Gallons of Grape Juice, and 14 pints of jelly. Speaking of which, here’s a Muscadine Jelly recipe you might like to try some time. It’s amazing.

muscadine jelly recipe

Muscadine Jelly

Ingredients:

  • 1 gallon muscadine grapes
  • 4 1/2 c. sugar
  • 1 (1.75 oz) package dry pectin (like Sure-Jell)

You’ll also need:

  • Canning jars (pints or half-pints); lids and bands
  • wide mouth funnel
  • large bowl
  • potato masher
  • large pot
  • small pot
  • jar lifter
  • Water Bath Canner

1. Wash the muscadines well, removing any stems and leaves. Pour the grapes into a large pot and add just enough water to cover the grapes by two inches. Cover the pot and bring to a boil over med-high heat. Reduce heat to medium and continue to cook until the grapes are tender (about 30 min.).

2. Do NOT Drain. Using a potato masher, mash the grapes very well. You can use a food mill to separate the juice from the pulp, though I haven’t found this step necessary. Pour the juice out of the pot and into another container (I like using a gallon mason jar), straining to remove all skin and seeds. You should end up with at least 6 cups of juice. Return the strained juice back to the pot.

3. In a small bowl, mix together the pectin and 1/4 c. sugar; add mixture to juice and bring to a rolling boil over med-high heat. Add remaining sugar, stirring to dissolve, and bringing back to a full boil. Reduce heat to simmer over med-low heat. You should continue to see small bubbles popping as it cooks. Allow to simmer for about 15 min.

**While the liquid is cooking make sure your jars are sterilized and remain hot until ready to use. Also have your lids in simmering water (do not boil).

4. Using a cold spoon, test the jelly by scooping a small amount of the liquid out and allowing it to cool at room temperature for a few minutes. Continue simmering while you wait. When the jelly sets (gets gel-like) on the spoon, you know it’s ready. If it remains runny allow the liquid to simmer for 5-10 more minutes and then try the spoon test again until it sets after cooling to touch.

5. Using a funnel and ladle, fill hot jars with hot liquid to 1/2″- 1/4″ from rim. Wipe rim with wet rag to remove anything sticky, then place the two piece lids on the jars and screw tight to seal.

6. Using a jar lifter, gently lower filled jars into hot water in water bath canner. Make sure there is enough water in the canner to cover the jars by 1-2 inches. When the canner is filled, cover with lid and bring to a rolling boil. Allow to boil for 10 min, then remove the jars from the canner using a jar lifter.

7. Allow the jars to cool at room temp for 24 hours before testing the lids to make sure they sealed properly. Store any unsealed jars in the fridge.

I just love muscadine jelly and juice. What’s your favorite way to use them?

Kendra
About Kendra 1123 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

28 Comments

  1. I am going to grind the whole grape in one batch since muscadine grape seed is supposed to be a cure for cancer( don’t ask me where that came from but several people who came to get some of my grapes said. I make jelly every year and have ground the hulls into the jelly;too. I don’t know if I can grind up the whole seed but I’m trying.

  2. This is the first time I have had enough muscadines to actually make jelly or jam. I seem to follow recipes that I find. Even yours is about the same. I may have even used less water but after all the work I only got liquid. It doesn’t even seem to come to a syrup. I have never had this problem. I have had a batch or two that was not as thick as I would like but not this thin. If anyone reads this, any ideas? I used about 5 lbs. of muscadines, I may haave made mine with more pulp than most instead of straining it through cheese cloth I just strained it through a colander. 6 1/2 cups of sugar,barely covering with water, pectin and it made 7 jars but is almost as liquid as i started with. It seemed to be getting thick as it cooked but after cooling it looks like water in the jars.

    • I’ve had this happen with concord grapes, Chuck. I made jelly out of them and it turned out to be more like a syrup. Over time though it did solidify in storage. I’m not sure why it happens. Hopefully your jars will get more firm as they sit for a while. If you’re sure you used enough pectin I’m not sure what else might have caused it to be so runny. Give it time and see what happens. 🙂

      • I will try this time. The first set I tried over again which I was told had worked for an older lady that had made jellies and jams for years but the same thing happen so I just boiled it to jelly temperature at 220 and it worked fine but then the next batch, the same thing. I just wonder if the grape family has more water than other fruits. I even tried the lemon juice addition but no help. This batch, out of 5 jars I have 2 that seem to set and 2 that are more syrup and the one I was going to keep in the fridge is actually the most liquid. It seems to have no rhyme or reason. I have figured out that covering the grapes with water is not good. I have gone back to adding just a cup of water at the most. Frustrating I guess more than anything. I have this problem with everything being just right, I guess one of those perfectionist, so I have to figure out what is happening. Besides, I would love to sell some but it would be hard if it is not jelly. Thanks though. I will let this one sit since it seems to be getting closer.

  3. Thank you for posting this recipe. We harvested about 10 lbs of fruit yesterday, was up late last night extracting juice! I’ve just dropped 7 jars into the water bath. There always seems to be variables when making jelly, I sprinkled in a little extra pectin as a chilled spoon indicated my batch was still a bit thin (I’m famous for jellies that don’t set right!). Ever since my “blueberry incident” I tend to be at the ready with extra pectin. Someone once told me that a way to test for the right amount of pectin was to keep adding until the runoff from a dipped metal ladle forms two drip lines. ( I didn’t use that technique this time, rather I chilled a spoonful in the freezer to see how it would set up).
    As always hoping it works!

  4. I Did Exactly What You Said To The T. But all I have is syrup. Already set for a week so I added more Sur gel still nothing. What did I do wrong?

  5. I cooked my muscadines, strained them and my juice is ready to make jelly. Question is , I have too much juice and no time to process it right now. Can I freeze the juice and make jelly from it later? Do you think freezing will alter the taste when I make jelly later

  6. I am SO glad I found your post today. We have been invited to go and pick muscadines at a friend’s house tomorrow morning and I am looking for recipes to use them up in. I haven’t eaten many since a man from church, years ago, used to load up the back of his pick up with muscadines and scuppernongs from his farm and give them away. We kids adored those days!

    I also have to agree that while we are trying to build up our little homestead with some fruits, it is such a blessing when others know that you can and preserve and give of their bounty also!

  7. One quick question. Where in the recipe are you using the potato masher? I’m assuming its during the cooking of the pulp? I may have missed, but want to be sure I get this right as I just got a load of muscadines and soooooo miss eating fresh jelly!

  8. Thanks Kendra! I’ll let you know what I find. We have a grapevine on our hew homestead, but I have no idea what kind, etc. These are great ideas on how to make good use of the grapes!

  9. Kendra, hi! Question for you: Are the muscadine grapes a sweeter grape, or more sour. The reason I ask is that I’m hoping for a juice recipe that I don’t have to add sugar to. That certain store bought brand that starts with a W says that it’s 100% juice with no sugar added, but are the concord grapes really that sweet? Or is there just a different juicing/canning process?

    Thanks!!!

    • Laurie B,

      It might depend upon the type of Muscadine you use. There are many different varieties (some best for jellies, some best for wines, etc). They are definitely sweet, not sour at all when ripe. I tried some of the juice without sugar, and it wasn’t good (though I do have a major sweet tooth, lol). You’d probably just have to experiment or ask around 🙂

  10. Wow! what a blessing Kendra! It looks like you guys have a whole lot of grapes! LOL I love how you make home made grape juice. I saw it in another post. Its so pretty looking in the jar too. 🙂 I have been meaning to e-mail you back but.. have been crazy busy! Im sure you know all about it. I will soon. Many blessings!

    Jillian

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