Muscadine jelly

Muscadine jelly

By
From
Deep South
Makes
2 x 450g jars
Photographer
Andy Sewell

Muscadines are indigenous wild grapes that can be found across the Southern states and are often used to make wine, vinegar, jellies and sauces. The best-known cultivar is the Scuppernong, but there are hundreds of varieties, ranging in colour from gold-bronze to deep purple. If you can’t find Muscadines, try using Muscat or Concord grapes.

Ingredients

Quantity Ingredient
1.1kg muscadine scuppernong grapes
350ml water
50g pectin powder
1.4kg caster sugar

Method

  1. Put the grapes in a saucepan, add the water and bring to the boil. Reduce the heat, then cover and simmer for 10 minutes. Put the grapes through a food mill using a 2mm strainer to remove the skin and seeds. Measure the juice: you should have 1.2 litres. If necessary, make it up to that amount with water.
  2. Pour the juice into a large pan, stir in the pectin and bring to a full rolling boil, stirring constantly. Quickly stir in the sugar. Return to a rolling boil for 1 minute, still stirring constantly, then remove from the heat. Skim off the foam from the surface.
  3. Quickly ladle the mixture into sterilised jars, filling them to within 3mm of the tops. Seal the jars and process immediately in a hot water bath for 30– 45 minutes. Store in a cool, dry place; it will keep for 6–9 months.
Tags:
American
Southern cooking
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