Recipe(tried): canning muscadines

Linda Lou--Thanks for the jelly recipe!
An African-American gentleman told me that his mother canned muscadines and that they were excellent--and he was telling the truth! I use a medium syrup or the equivalent in half Sweet'n'Lo and half Splenda, otherwise can exactly like Concord grapes except they stay in a boiling water bath five minutes longer than the Concords, and must be kept at least a month before opening. The skins come out as tender as a white Thompson seedless; strain the seeds out and they make a fabulous smoothie with that awful nonfat dry milk and crushed ice in a blender, or plain yogurt or buttermilk.

Have a great Labor Day while I put up pickled pigs feet for my boss...Angie