Muscadine Jelly

Special Equipment

2 large stockpots

Potato masher

Candy thermometer

Ingredients

• 5 cups fresh muscadines (washed thoroughly)
• 5 cups sugar
• 10 tablespoons pectin
• Water

Process

1. Place muscadines in a large stockpot and cover with water.
2. Bring to a boil over medium heat smashing the fruit with a potato masher throughout the process.
3. Reduce heat to a light simmer and cook for an additional 20 minutes.
4. Remove from heat and strain into second stockpot.  Use the masher to get as much juice from the muscadines as possible.
5. Cook muscadine juice over medium heat and bring to rolling boil, then reduce to simmer.
6. Add pectin and stir until well dissolved.
7. Add sugar and stir until dissolved
8. Cook until the jelly it reaches 220 degrees Fahrenheit.
9. Place into canning jars and follow manufacturer’s suggestions for canning.

Yields 12 1/2 pint jars

Chef’s Note:  This makes an amazing glaze for pork.  Just render the jelly down to a liquid and baste onto your pork.