Looking for How to Make Homemade Muscadine or Scuppernong Jelly - Easily! in 2021? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
This example shows you how to make either muscadine or scuppernong jelly. (What is a muscadine? It's a large type of grape, with large seeds and a stronger flavor. They're more common in the deep South), You can use this recipe to make almost any type of jelly from the fruit juice; where there is a difference, I will point it out! The yield from this recipe is about 12 eight-ounce jars (which is the same as 6 pints).
It's fun to go pick your own and you can obviously get better quality ones!
I prefer to grow my own; which is really easy - but that does take some space and time. Select grapes that are in the just ripe stage.
As mentioned in the Ingredients section; you may use either 4 lbs of fresh muscadines or 5 cups of grape juice (either bottled or reconstituted from frozen concentrate) without added sugar. Using grape juice is especially useful if you want to make some grape jelly in December to give away at Christmas! Above and below are muscadines that I picked at a pick-your-own farm. If you want to pick your own, here is a list and links to the pick your own farms.
Muscadine or Scuppernong jelly can ONLY be made in rather small batches - about 6 cups at a time - like the directions on the pectin say, DO NOT increase the recipes or the grape jelly won't "set" (jell, thicken). It takes about 5 lbs of raw, unprepared grapes per batch.
Canning jars in the dishwasherNow's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out.
Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jelly.
I'm sure you can figure out how to wash the muscadines in plain cold water.
Pick out any stems and leaves that became mixed in!
Then you just mush them up. A potato masher is useful to help crush them. Even easier is to use a food processor, with the slicing blade and short pulses. (you don't want to chop up the seeds!)
Either way, to make jelly, we'll need to crush them well so we can extract the juice. You'll need about 6 cups of juice.
Check the directions with the pectin; typically, with regular pectin, it is 7 cups of sugar to 5 cups of grape juice and one box of pectin. If you use the low-sugar or no sugar pectin, you can reduce or eliminate sugar. Personally, I find that using about 4 cups of sugar with the no-sugar pectin works best for flavor, calorie reduction and appearance. The precise measurements are found in each and every box of pectin sold. Remove 1/4 cup of sugar from this and mix the dry pectin with it; Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping.
We just want to bring the muscadines to a boil to help release the juice and break down some of the fruit to help it pass through our jelly strainer. Put the crushed muscadines in a big pot on the stove over medium to high heat (stir often enough to prevent burning) for until it starts to boil, then reduce the heat and simmer for 10 minutes.
You can either put the soft cooked muscadines through a jelly strainer (about $9.00, see ordering at right) which results in the most clear jelly and is easiest to use, or pour them through cheesecloth in a colander. Or if you don't mind chunky jelly, just let the juice stand for 20 minutes, and Decant (pour off) the clear liquid to use and leave the solids behind.
You may also want to run the crushed cooked muscadines through a Foley food mill (about $20 - see this page) BEFORE the jelly strainer - it helps to extract more juice and jet out the large skins that will clog the strainer.
If you need a stopping point and want to finish up the next day, this is a good place. Sometimes, jelly gets crystals, called tartrate crystals, forming in the jelly. They're not harmful and don't affect the taste, but some people don't like the appearance. If so, pour the cool juice into glass containers and set in refrigerator. The next day strain the juice through the cloth jelly bag. Do not squeeze the bag.
Stir the pectin (with 1/4 cup sugar) mix into the grape juice and put that in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away).
Notes about pectin: I usually add about 25% - 30% more pectin (just open another pack and add a little) or else the jelly is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.
Another tip: use the low sugar pectin. It cuts the amount of sugar you need from 7 cups per batch to 4 cups! And it tastes even better! On the other hand; I have never had success using no sugar at all; even with the No-sugar-needed pectin. It always turned out runny and bland. You might want to try using the low sugar recipe with a mixture of sugar and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, ; that could work.
Is your jelly too runny? Pectin enables you to turn out perfectly set jelly
every time. Made from natural apples, there are also natural no-sugar
pectins that allow you to reduce the sugar you add by half or even eliminate
Get canning jars, rings, lids and pectin deliverd:
Need lids, rings and replacement jars?
Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
When the grape-pectin mix has reached a full boil, add the rest of the sugar (about 7 cups of sugar per 5 cup batch of grape juice; 4 cups of sugar if you are using the low or no-sugar pectin) and then bring it back to a boil and boil hard for 1 minute.
I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
Fill them to within 1/4-inch of the top, wipe any spilled jelly off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!
This is where the jar tongs come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 5 minutes, which is what SureJell (the makers of the pectin) recommend. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly - and see the Table below for altitude differences. The directions on the pectin tend to be pretty conservative.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jelly and then not to process the jars to be sure they don't spoil!
Table 1. Recommended process time for Muscadine Grape Jelly in a boiling water canner.
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
From left to right:
You can get all of the tools in a kit here:
Summary - Typical Cost of Making Homemade Grape Jelly - makes 12 jars, 8 oz each**
|Item||Quantity||Cost in 2021||Source||Subtotal|
|$1.00/lb||Pick your own||$4.00|
|Canning jars (8 oz size), includes lids & rings||12 jars||$/dozen 8 oz jars||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$7.00|
|Sugar||4 cups||$2.00||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$2.00|
|Pectin (low sugar, dry)||1 and a third boxes *||$2.00 per box||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$2.70|
or about $1.30 per jar
|* pectin use
varies - blackberry jelly needs very little, raspberry a little more,
grape the most.
** - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars and reduce the cost further; just buy new lids (the rings are reusable, but the flat lids are not)!
The Presto Pressure
canners are out
of stock, but Tfal's
Above is the
2020 version of
the Ball Blue Book