First, I turned all those gorgeous little muscadines into juice. That was the longest process of this project. I put the juice into the refrigerator overnight and then strained it through cheesecloth the next morning. I had seven cups of muscadine juice.
This is the recipe that I used:
5 cups of juice
1/2 tsp. of butter (to reduce the foam)
one tablespoon of lemon juice
six cups of sugar
one package of Ball pectin
1. I mixed the five cups of juice, lemon juice, butter, and the pectin in a large Dutch oven and brought the mixuture to a full rolling boil.
2. Then, I added the sugar all at once, bringing all of that to a full rolling boil and letting it boil for one minute~stirring constantly.
3. I skimmed the small amount of foam off of the top and put in my ready jars! This made four pints of jelly.
I did not seal the jars, so they will be kept in the refrigerator. I also sent a pint and a half next door to my parents. If more are ripe this week, I'll probably seal and water-bath the next batch.