Weekend Project

Our muscadines are ripe~well, at least some of them. I haven't made jelly in quite a few years, so I wasn't sure I was up to the task, but once I got started, I really enjoyed it!

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.