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Simmer and Strain: In a large stockpot, bring the crushed muscadines to a simmer and strain the juice to remove all seeds and grape skin. Combine Ingredients: Mix the muscadine juice with granulated sugar, fruit pectin, and a splash of lemon juice. Bring to Boil: Heat the mixture over medium-high heat until it reaches a rolling boil, stirring.

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Making The Muscadine Juice. Step 1: Wash and sort the muscadine grapes, taking out any bad ones. Washing and sorting Muscadine Grapes. Step 2: Grab a large stock pot and put the muscadine grapes in the pot. Fill with water up to the grapes.

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Preparation. Start by washing the muscadine grapes thoroughly and then removing the stems. Place the grapes in a large pot and add enough water to cover them. Bring the grapes to a boil and then reduce the heat and let them simmer for about 10 minutes. After simmering the grapes, use a potato masher to crush them and release their juices.

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After a few minutes, I turned off the heat, let them cool for 10 or 15 minutes, then ran the pulp through a strainer to remove the seeds. I combined the hulls and pulp in a pot. I stirred in a cupful of sugar for every cup of grapes and brought that mixture to a boil. Finally, I poured the hot preserves into sterilized jars and sealed them, the.

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Return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove the saucepan from heat and skim off any foam that has formed. Add butter: Stir in a 1/4 teaspoon of butter or margarine to help minimize foam formation. Fill jars: Ladle the hot jelly into hot, sterilized jars, leaving 1/4-inch headspace.

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Making muscadine grape jelly is easy and fun. Start by rinsing and drying your grapes, then cook them until softened. Strain the mixture through cheesecloth or a fine mesh strainer to get 5 cups of juice.

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Place stockpot over medium heat and bring to a full rolling boil that does not stop bubbling when stirred, about 5 minutes. Reduce to simmer. When mixture is at simmer level, add pectin to the juice and stir until well dissolved. Bring to full rolling boil and boil for 1 minute. Add sugar, stirring until dissolved.

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MUSCADINE GRAPE JELLY. INGREDIENTS. 5 cups fresh muscadines juice about 5 pounds of muscadines. 6 cups sugar. 1 pc. 1.75-ounce package of pectin or 8 tablespoons if using bulk pectin + 1 spare box, to use if needed. PROCEDURE. Wash muscadines, place them in a stockpot and add just enough water to cover the muscadines.

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Cover the pot and bring the water to a boil over medium high heat. Once the water starts to boil, reduce the heat to medium low and simmer for 20-25 minutes until the muscadines are soft and the skins are starting to peel away. Remove the pot from the heat and gently mash down the muscadines with the potato masher.

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Separate the pulp and skins. Place the grape pulp into a small saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally. Pulse the cooked pulp in a food processor a few times, then strain through a medium-mesh sieve to remove the seeds. Or, put the pulp through a food mill to remove the seeds.

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Add Sugar: Stir in the sugar until dissolved, then boil for one more minute. Finalize: Remove from heat, and skim off foam. Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Secure with a lid. Storage: Store for up to three months in the refrigerator or up to 18 months in a cool, dry place if canned . Pioneer Woman Muscadine Jelly.

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Return the pulp to the large pot and add the skins, grated lemon peel, lemon juice and salt and bring the mixture to a boil. Add the sugar and return to a boil. Then reduce the heat to low and simmer until mixture begins to thicken, stirring frequently. I cooked the mixture for about 20 minutes.

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Combine liquid pectin and 2 tablespoons water in a small bowl. Add to grape juice and sugar mixture; stir about 3 minutes or until sugar is completely dissolved. Pour into prepared jars (or freezer containers if freezing), leaving 1/2-inch space at the top. Wipe jar rims and threads.

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Apply pressure to get out all the juice. Put the pot with the muscadine juice on the stove and heat on medium-low heat. Add the pectin, and with a hand whisk make sure it completely dissolves. Add the sugar and lemon juice to the pot, and stirring frequently make sure the sugar completely dissolves.

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Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) stirring constantly. Stir in remaining sugar and bring to a full rolling boil for exactly 1 minute, stirring constantly. Remove from heat, skim foam from top. Ladle immediately into prepared jars filling to 1/4″ from the top.

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Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready.