Are you ready to capture the vibrant flavor of autumn and preserve it in a jar? This Sure Jell Muscadine Jelly recipe is the perfect way to do just that. Muscadines, with their unique sweet-tartness, make an exquisite jelly, and using Sure Jell makes the process incredibly easy, even for beginner cooks. This recipe is a delightful blend of homemade cooking and effortless results, transforming fresh muscadines into a delicious spread perfect for biscuits, toast, or even as a unique glaze. Get ready for a taste of sunshine in every spoonful!
Ingredients:
- 4 cups muscadine juice (approximately 2 quarts of muscadines)
- 7 cups sugar
- 1 box Sure-Jell fruit pectin (3 ounces)
- 1/2 cup water
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Canning jars and lids (half-pint or pint size)
- Jar lifter
- Large bowl (for sterilizing jars)
- Water bath canner (optional, but recommended for long-term storage)
Instructions:
Preparing the Muscadine Juice:
- Wash and thoroughly clean the muscadines. Remove any stems or damaged berries.
- Crush the muscadines using a potato masher or your hands.
- Strain the crushed muscadines through a fine-mesh sieve or cheesecloth to remove the seeds and skins. You want only the juice for this recipe. You'll likely end up with around 4 cups of juice, but adjust the sugar accordingly if you get a bit more or less.
Making the Jelly:
- In a large saucepan, combine the muscadine juice and water. Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add the Sure-Jell and stir vigorously for one minute.
- Remove from heat and stir in the sugar until it's completely dissolved.
- Return the mixture to a rolling boil and boil hard for one minute, stirring constantly to prevent scorching. A rolling boil is when the bubbles are consistently and rapidly rising to the surface, not a gentle simmer.
- Remove from heat and skim off any foam from the surface using a spoon.
Canning the Jelly:
- Prepare your canning jars by sterilizing them in boiling water for 10 minutes. Sterilize the lids and rings as well.
- Carefully ladle the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims of the jars clean with a damp cloth.
- Place the lids and rings on the jars and tighten them fingertip tight.
- If you're using a water bath canner, process the jars in boiling water for 10 minutes (for half-pint jars) or 10 minutes (for pint jars). If you don't can them, store the jelly in the refrigerator for up to 3 weeks.
Tips for Success:
- Use ripe muscadines: The flavor of your jelly will be directly influenced by the quality of the fruit. Choose ripe, plump muscadines for the best results.
- Don't skimp on the stirring: Consistent stirring is crucial to prevent burning and ensure the pectin is properly distributed.
- Properly sterilize your jars: This step prevents spoilage and ensures your jelly will last.
- Test for setting point: While this recipe utilizes Sure Jell, which simplifies the process, you can optionally do a wrinkle test on a small amount of jelly on a chilled plate to be certain it sets properly.
Variations:
- Spicy Muscadine Jelly: Add a pinch of cayenne pepper or a few slices of fresh jalapeño to the boiling jelly for a spicy kick.
- Citrus Twist: Add the zest of one orange or lemon to the jelly for an added layer of citrus flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the serving size, but a typical serving (around 1 tablespoon) will contain approximately:
- Calories: 50-60
- Sugar: 15-18g
Enjoy your homemade muscadine jelly! It’s a delicious treat that showcases the best of the season and makes a wonderful gift. This easy recipe will become a cherished part of your homemade cooking repertoire. Remember to always prioritize food safety when canning.