Making Muscadine Jelly

I had to take a break from the construction work so the muscadine juice made it into the crosshairs yesterday. I use Sure-Jel original for all my jellies, never had a set problem. Biggest thing is when your juice comes to boil it must be boiling enough that you can't stir it down before adding the sugar. Same when you do the final boil with the sugar added. You have to boil the jelly 1 minute before transferring the jelly to jars. A very small amount of real butter helps reduce the foaming. I recommend using some in your jelly making.



When making jelly if I'm making multiple batches I wash everything between batches. I also measure the ingredients ahead of time for all the batches and have them ready to go. All the lids are in the pot to boil but only the rings I need for the immediate batch, I add the additional rings as I move to the next batch and return the pot to the stove to bring back to a boil.



The stage is set for jarring the jelly. I set the hot pot on wood to protect the bar top. Set the jars, lids, & rings right there too. As soon as I fill the jars then are wiped down in the thread area then lids are placed on and tightened.



Once you add the sugar your mixture has to be stirred till all the lumps of sugar is melted. In the picture you can see the mixture is clear. From here I bring to a boil for 1 minute then head for the jars.



The first batch is done, beginning the next batch.



After all the jelly is in the jars water bath processing is a good idea to extend the shelf life of your final product. You need 1 inch of water over the tops of the jars and them bring the water to a boil and process for 5 minutes. If making Jam you process 10 minutes.



Once out of the hot water I spread the jars well away from each other to cool before storing.