Muscadine Jelly

Ingredients

7 cups sugar
4 cups muscadine juice
2 teaspoons lemon juice
1 box Sure-Jell

Preparation

1
Measure 7 cups sugar and set aside. Put 4 cups muscadine juice and 2 teaspoon lemon juice in large saucepan. Mix in 1 box Sure-Jell. Bring to a boil stirring constantly. Add sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
2
Remove from heat. Skim off foam with metal spoon. Pour at once into prepared jars.
3
This recipe yields 8 half-pints.
4
Yield: 8 half-pints
5
NOTES : "Putting Food By" by Janet Greene, Ruth Hertzberg and Beatrice Vaughan, and as published in the Charlotte Observer, 08-06-1997

Tools

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Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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