need recipe for muckadine jelly?

Answer 1

4 quarts ripe muscadine grapes
2-2/3 cups sugar
2 pkgs. of pectin

Take off any stems and wash muscadines in a large pot. Rinse several times. Then mash the muscadines and fill pot with water just about 2 inches covering over them. Simmer for 25 minutes.

Pour the juice into another pot through a colander to catch the seeds and skins. Strain through cheesecloth back into the original pot. Heat to boiling. Boil juice for 5 minutes and then add the sugar and pectin.

Turn down heat to simmer and cook until it reaches 220 degrees on a candy thermometer, (about 30 minutes). The directions on the pectin will tell you how to test it by letting the juice sheet from a cold spoon.

Skim off the foam. Pour the juice into hot sterilized jars with a funnel leaving 1/4-inch head space. Wipe the edges of the jar tops with a damp, hot paper towel. Put the seals and then the lids on, (finger tight).

Process your jelly for 15 minutes in a boiling water bath with enough water to cover the tops of the jars and have space to boil freely, (about 2 to 4 inches above the jars). Carefully remove the jars and place then on a towel out of any drafts.
Makes 8 to 10 pints

Answer 2

Muscadine or Scuppernong Jelly

4 cups muscadine juice
3 cups sugar

To prepare juice, select grapes that are in the just-ripe stage. Wash
and crush grapes. Without adding water, boil and simmer for about 10
minutes, stirring constantly. Press juice from the heated grapes. Pour
the cool juice into glass contaiiners and set in refrigerator. The next
day, straing the juice through a flannel bag. Do not squeese the bag.

To make jelly, sterilize canning jars. Heat 4 cups of juice to boiling
in a saucepot. Add 3 cups sugar and stir until the sugar dissolves.
Then boil rapidly over high heat to 8 deg F above the boiling point of
water (BS note: usually 220 deg -- some cook to 221) or until jelly
mixture sheets from a spoon.

Remove from heat and quickly skim off foam. Pour jelly immediately into
hot ccanning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust
lids. Process 5 minutes in a boiliing water bath.

I think you should purchase this book, Bunny. On the same page is a
recipe for Orange Jelly from Frozen Cncentrated Juice (powdered pectin
recipe) and on the next page is a recipe for Plum jelly (no commercial
pectin, uses the standard 3/4 cup sugar to each cup juice).

Answer 3

Muscadine or Scuppernong Jelly



4 cups muscadine juice
3 cups sugar

To prepare juice, select grapes that are in the just-ripe stage. Wash
and crush grapes. Without adding water, boil and simmer for about 10
minutes, stirring constantly. Press juice from the heated grapes. Pour
the cool juice into glass contaiiners and set in refrigerator. The next
day, straing the juice through a flannel bag. Do not squeese the bag.

To make jelly, sterilize canning jars. Heat 4 cups of juice to boiling
in a saucepot. Add 3 cups sugar and stir until the sugar dissolves.
Then boil rapidly over high heat to 8 deg F above the boiling point of
water (note: usually 220 deg -- some cook to 221) or until jelly
mixture sheets from a spoon.

Remove from heat and quickly skim off foam. Pour jelly immediately into
hot ccanning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust
lids. Process 5 minutes in a boiliing water bath.

Answer 4

Muscadine Jelly
4 quarts ripe muscadine grapes
2-2/3 cups sugar
2 pkgs. of pectin

Take off any stems and wash muscadines in a large pot. Rinse several times. Then mash the muscadines and fill pot with water just about 2 inches covering over them. Simmer for 25 minutes.

Pour the juice into another pot through a colander to catch the seeds and skins. Strain through cheesecloth back into the original pot. Heat to boiling. Boil juice for 5 minutes and then add the sugar and pectin.

Turn down heat to simmer and cook until it reaches 220 degrees on a candy thermometer, (about 30 minutes). The directions on the pectin will tell you how to test it by letting the juice sheet from a cold spoon.

Skim off the foam. Pour the juice into hot sterilized jars with a funnel leaving 1/4-inch head space. Wipe the edges of the jar tops with a damp, hot paper towel. Put the seals and then the lids on, (finger tight).

Process your jelly for 15 minutes in a boiling water bath with enough water to cover the tops of the jars and have space to boil freely, (about 2 to 4 inches above the jars). Carefully remove the jars and place then on a towel out of any drafts.

Makes 8 to 10 pints

Answer 5

cooking.


Muscadine Jelly -- Makes 8 - 10 pints
4 quarts ripe Muscadine grapes
2 2/3 cups sugar
2 pkg. of pectin



1. Take off the stems and wash Muscadines in a large pot. Rinse several times. Then mash the Muscadines and fill pot with water just about 2 inches covering over them.

2. Simmer for 25 minutes. Pour the juice into another pot through a colander to catch the seeds and skins. Strain through cheesecloth back into the original pot. Heat to boiling. Boil juice for 5 minutes and then add the sugar.

3. Turn down heat to a simmer and cook until it reaches 220 degrees on a candy thermometer. This took me around 30 minutes. The directions on the pectin will tell you how to test it by letting the juice sheet from a cold spoon. I was not sure what this looked like so I put mine in a spoon in the fridge to cool. It jelled!! Not firm, but that is OK, it will firm up later.

4. Skim off the foam. I had my jelly jars already washed and sterilized in another pot filled with hot water. You should sterilize jelly containers in boiling water for 10 minutes before using them. Then keep the containers hot in hot water until you use them. This will keep them from breaking when you fill them with hot jelly. In another small pot there was the lids and seals in hot water. Pour the juice into the jars with a funnel. Put the seals and then the lids on. I wiped the edges of the jar tops with a damp, hot paper towel.

5. Process your jelly for 15 minutes in boiling water. Allow 2 to 4 inches of water above jar tops for brisk boiling - just enough for the water to cover the tops of jars and have space to boil freely. Then carefully remove the jars and place them on a towel out of a draft. By the morning you will have lots of wonderful Muscadine Jelly to share with family and friends. Yummy!!

Answer 6

I don't know how to make any kind of jelly. Sorry.

Answer 7

muscadine jelly can be found at food network channel :d

Answer 8

the hardest part of ,making muscadine is finding muscadine grapes.

Answer 9

muckadine jelly my ***