Jams & Preserves
Muscadine Jelly
Traditional Southern grape jelly made without added pectin.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- Muscadine or Scuppernong grapes
- Water for juice extraction
- Sugar in the exact juice-to-sugar ratio
Preserve
Instructions
- 01
Crush and simmer grapes with measured water; strain juice through a jelly bag.
- 02
Measure juice and sugar precisely; boil rapidly to the jellying point.
- 03
Fill pre-sterilized jars with ¼-inch headspace.
- 04
In a boiling-water canner, process hot half-pint or pint jars for 5 minutes (base time).
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Trusted recipe source
NCHFP — Muscadine Jelly
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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