Thread: Fruit, Nut, and Vine Grafting, Tree Propagation, Tree Care

I cooked 5 gallons of Black Muscadines down enough to release their juice for pressing. This press really squeezes the juice down to the last drop. Homemade cooked Muscadine Jelly is just fantastic. The cooking gives the Muscadines gives the jelly a cooked fruit taste.



I recovered over 2 gallons of juice. When the jelly making starts it will be posted in the Cooking Crappie section.