Recipe: Muscadine Jelly

Southern Living Annual Recipes - 1979

Remove stems from muscadines; wash and drain thoroughly. Mash grapes, a small amount at a time; bring to a boil, and boil 30 minutes. Remove from heat, strain through jelly bag.

Measure juice, then measure an equal amount of sugar. Return juice to a boil, and boil 5 minutes. Add sugar, stirring until dissolved. Cook rapidly until mixture sheets off a metal spoon.

Ladle jelly into hot sterilized glasses or jars. Seal with a 1/8 inch layer of melted paraffin. When paraffin has cooled, top with another 1/8 inch layer.