Muscadine Jelly



5 pounds of muscadines  grapes
6 cups sugar
1 package pectin

Wash the muscadines and place in nice sized pot and cover with water. Bring to a boil and mash the berries with a potato masher.  They will be a little tough to burst, so be careful not to get too forceful, don't want any sliding pot of hot water.

Reduce heat to simmer and continue to mash muscadines for about 15 minutes. 

Pour the fruit and juice through a strainer into another pot. Bring the juice back up to a boil and add your pectin. Continue to boil for 5 minutes, stirring constantly.

Add sugar, keep stirring, it WILL try to burn. Boil for 3-4 minutes.

Go ahead and do a quick "test" to see if it is going to "gel". Using a cold spoon, test the jelly by scooping a small amount of the jelly out and let it to cool at room temperature (just a few minutes).  Continue simmering your jelly while you wait. When the spoon of jelly sets up (gets gel-like) , you know it’s ready. If it remains runny allow the liquid to simmer for 5-10 more minutes and then try the spoon test again until it sets after cooling to touch.
 
Using a funnel, ladle jelly into your sterilized jars, wipe the rims and place the lids and rings on.  Hand tighten.

Process in a hot water bath for 10 minutes.

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