Recipe Information
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Yield: About 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.8 kg ripe muscadine grapes
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the grapes
Rinse the muscadine grapes well. Remove any stems, but keep the skins and seeds, as they contribute flavour and natural pectin. -
Cook the fruit
Place the grapes and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes, stirring occasionally, until the grapes have burst and released their juice. -
Strain the juice
Pour the cooked grapes into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Pour everything into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Fully ripe muscadines give the best flavour and colour.
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The jelly will deepen slightly in colour as it cools and sets.
Serving Suggestions
Serve on toast or biscuits, spoon alongside roast meats, or pair with firm cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 4 weeks.
