Pioneer Woman Muscadine Jelly Recipe
This tasty preserve, originating from the southern United States, captures the rich, slightly tart flavor of muscadine grapes.It's an excellent addition to breakfast, serving as an ideal topping for toast or even as an ingredient in your favorite sauces and glazes.As with any jelly, getting the consistency right is crucial, so using a candy thermometer to ensure it reaches a hard boil at about 220°F can make all the difference.Another tip is I always sterilize my jars properly—boil them for about 10 minutes—to store your jelly safely.
Servings: 5
Ingredients
- 4 cups Muscadine Grapes
- 1 cup Water
- 4 cups Granulated Sugar
- 2 tbsp Lemon Juice
- 1 pouch Liquid Pectin
Instructions
- Rinse the muscadine grapes thoroughly under cold water and drain well.
- In a large stock pot, combine the grapes and water over medium heat.
- Bring the mixture to a boil and let it simmer for 20-25 minutes until the fruit softens.
- Use a masher to crush the grapes, then strain the juice through a cheesecloth-lined colander into a clean pot.
- Combine the strained juice with lemon juice and sugar, and bring it to a rolling boil.
- Add pectin, return to a boil, and maintain it for 1-2 minutes until the jelly reaches the desired consistency.