MUSCADINE JELLY with Amy

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube

Wash and place muscadines in a large pot. JUST cover with water and bring to a boil. Boil until the berries burst open releasing all their juices. Cover and turn off the heat. Let steep for 2 to 4 hours or overnight. Strain thru cheese cloth and a wire strainer.

  • 8 cups MUSCADINE JUICE
  • 10 cups SUGAR
  • 4 tablespoons LEMON JUICE
  • 1 package LIQUID PECTIN

Bring juice to a boil that cannot be stirred down. Add sugar and lemon juice and continue to boil allowing the sugar to dissolve. Add the liquid pectin and stir in and continue to boil until it passes the gel/freezer test. Mine boiled 6 to 8 minutes. Place a teaspoon full of the jelly onto a saucer and put into the freezer for 1 minute. If it jells then it is ready to jar. If not boil another couple of minutes and test again.

Pour jelly into clean sterilized jars and top with a lid and twist top. Be sure to allow approximately 1/4″ headspace so the jars can seal properly. Allow to cool and seal before storing.





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