Best 3 Wild Muscadine Jelly Recipes

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**Dive into the Enticing World of Wild Muscadine Jelly: A Culinary Symphony of Sweetness and Versatility**

From the sun-kissed vineyards of the Southern United States, the wild muscadine grapes emerge, bursting with a symphony of flavors. These small, dark-hued gems hold the essence of nature's sweetness, waiting to be transformed into a culinary masterpiece: wild muscadine jelly. This delectable spread captures the essence of Southern charm, adding a touch of rustic elegance to any occasion.

Our journey into the world of wild muscadine jelly begins with a trio of tantalizing recipes, each offering a unique twist on this classic Southern delicacy. Embark on a flavor-filled adventure as we explore the depths of tangy-sweet delight, uncovering the secrets to creating the perfect jar of homemade muscadine jelly. Whether you prefer a smooth and spreadable consistency or a chunky, fruit-forward texture, these recipes have it all.

With easy-to-follow instructions and helpful tips, you'll be guided through the process of transforming fresh muscadine grapes into a delectable spread. Discover the art of balancing sweetness and tartness, achieving the perfect equilibrium that makes wild muscadine jelly so irresistible.

Along the way, uncover the versatility of this Southern treasure. From classic pairings with toast and biscuits to creative culinary applications like marinades, glazes, and even cocktails, wild muscadine jelly adds a touch of magic to any dish. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey that celebrates the beauty and flavor of wild muscadine grapes.

Let's cook with our recipes!

MUSCADINE JELLY



Muscadine Jelly image

A recipe for the Southern classic muscadine jelly.

Provided by Robyn Stone | Add a Pinch

Categories     Jam Jelly

Time 1h10m

Number Of Ingredients 3

5 cups fresh muscadines juice (about 5 pounds of muscadines)
6 cups sugar
1 1.75 ounce package of pectin or 8 tablespoons if using bulk pectin + 1 spare box, to use if needed

Steps:

  • Wash muscadines, place in a stockpot and add just enough water to cover the muscadines.
  • Place over medium heat and bring to a full boil. (As muscadines begin to heat, start mashing them with a potato masher.)
  • Reduce heat to simmer and cook for 15 minutes, continuing to mash muscadines.
  • Remove from heat and pour mixture through a strainer into a large stockpot.
  • 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. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
  • Test to determine if juice has "jellied" according to pectin packaging instructions. If not, add more pectin from spare box, as directed on instructions.
  • Pour jelly into hot sterilized jars. Skim foam off top of jelly. Screw the lids on jars and place into a prepared water bath canner with enough simmering water to cover 1 to 2 inches above jars. Add boiling water to canner if needed to cover jars.
  • Bring to a boil and boil for 5 to 15 minutes according to pectin package instructions for your altitude.
  • Remove from water. Place on towel, leaving about an inch between jars. Do not move the jars for at least 24 hours. Check that each jar has sealed before storing.
  • Store in pantry, unopened, for up to 1 year. Once opened, store in refrigerator for up to 3 weeks.

Nutrition Facts : Calories 451 kcal, Carbohydrate 116 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 115 g, UnsaturatedFat 2 g, ServingSize 1 serving

BEST MUSCADINE JAM



Best Muscadine Jam image

With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 2h

Yield 10-12 1/2 pint jars

Number Of Ingredients 4

5 lbs Muscadine grapes or 5 lbs scuppernong grapes
3 lbs sugar
1 lemon
1/2-1 cup water

Steps:

  • Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
  • Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
  • Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
  • Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
  • Juice the lemon.
  • Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
  • Add lemon juice and peel. Bring to a boil.
  • Stir in sugar and return to a boil.
  • Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
  • Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

MUSCADINE JAM



Muscadine Jam image

What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!

Provided by Maria Marquez Delgado

Categories     Side Dish     Sauces and Condiments     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h

Yield 160

Number Of Ingredients 2

2 quarts muscadine grapes
4 cups white sugar

Steps:

  • Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
  • Wash grapes and cut in half. 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. Continue cooking if jam appears thin and runny.
  • Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
  • Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
  • Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!

Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g

Tips:

  • Use ripe muscadines for the best flavor and color.
  • Wash the muscadines thoroughly before using them.
  • To remove the seeds from the muscadines, cut them in half and scoop out the seeds with a spoon.
  • You can use a food mill or a blender to puree the muscadines.
  • Add the sugar and lemon juice to the muscadine puree and bring to a boil.
  • Reduce the heat to low and simmer for 1 hour, or until the jelly has thickened.
  • To test if the jelly is done, place a small amount on a cold plate. If the jelly wrinkles when you push your finger through it, it is ready.
  • Pour the jelly into sterilized jars and seal them.
  • Process the jars in a boiling water bath for 10 minutes.
  • Store the jelly in a cool, dark place.

Conclusion:

Wild muscadine jelly is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or pancakes. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With its beautiful color and unique flavor, wild muscadine jelly is sure to be a hit with your family and friends.

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