Muscadine Jelly – This Is Going To Be Tasty!
Muscadine is an exquisite range of grapevines seen in the United States, mostly in the southern parts. These were found planted in the sixteenth century and are known for making mouth-watering vines out of them. Today we are going to discuss a jelly that can be made using this Muscadine species. If you are tired of using the same boring jam or cheese spread for your bread, it’s high time you try out the Muscadine Jelly today.
Made With Fresh Grapes!
Muscadine is rich in polyphenols that give you a tarty flavor resembling grape. But there are also other grapes like Chardonnay, Cabernet, infranel, Syrah, and more varieties mostly known as wine grapes.
The Muscadine grape is known as a fruit, a state fruit of North Carolina. The size of these grapes is known to be larger than the regular types of grapes we see around. When you compare the skin of Muscadine grapes, they have a thicker layer of skin when compared to those regular grapes we see and can see them ripe only during September-October times.
With Muscadine grapes, people make Pound cakes, sauces, Toast, Sorbet, and many other varieties that you cannot imagine. You can also add it to your chicken caesar salad and mix it with Jalapeno to make your Special Muscadine Martini. I would love the Muscadine Dump cake my Grandmother made a few months ago, and what I will be sharing with you today is the Muscadine Jelly.
Sounds Interesting to learn this new recipe today? So let me share this experimental recipe that I tried recently and today you will also be ready to make some at home without wasting much time. Below I will break down the list of ingredients that you need to have, to begin making your Muscadine Jelly at home.
- Jars with lids and rings
- 1 strainer
- 2 huge stockpots
- 5 cups sugar
- 5 cups muscadine juice
- ½ (6-oz.) package (1 pouch) liquid pectin
- Collect all the ingredients required for making the Muscadine Jelly recipe.
- Stem and wash the required grapes carefully.
- Mash and vicinity in a pot with water to cover. Simmer for 20 minutes.
- Press juice out via a colander, then pressure via cheesecloth.
- Pour four cups of grape juice back into the pot and warm to boiling.
- Boil Muscadine Jelly flavor for five minutes.
- After that, warm sugar in a pan in a 200 F oven.
- Pour sugar into juice and prepare dinner over medium warmth till it reaches 220 F on a sweet thermometer.
- Skim off foam. Pour into sterilized heated jars and seal them.
- Process in a boiling water tub for 15 minutes. Check seals.
- Place jars in the canning rack, and put in simmering water in the canner. Add extra boiling water as it is hard to cover jars by means of 1 to two inches.
- Bring water to a rolling boil; boil for 10 minutes, adjusting processing time for altitude. Turn off the heat, and allow it to stand for five minutes.
If making scuppernong jelly, you could add some drops of yellow food coloring when you skim off the foam, and earlier than you switch to canning jars, to make it greater colorful.
- Amount Per ServingCalories35
- % Daily Value *
- Sodium 42mg 2%
- Protein 29g 58%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tests For Jelling Point
- Temperature: Attach a sweet thermometer to the pan and prepare dinner the jam to 220 F, or 8 degrees above the boiling factor relying on altitude. For every 1,000 ft of altitude above sea level, subtract degrees.
- Freezer Test: Put 3 small plates or saucers withinside the freezer. Near the quilt of the cooking time, start to take a look. Drop a small dollop of jam on an ice-bloodless plate. Put it again withinside the freezer for approximately 2 minutes. If the jam paperwork is “skin” and wrinkles barely whilst lightly prodded together along with your fingertip, the jam is done. If it’s far nevertheless runny and your finger without difficulty makes a path via it, take a look at it once more after a few extra minutes.
- Cold Spoon Test: Put numerous flatware spoons withinside the fridge. Dip a chilly spoon into the boiling combination and raise it over the pan. Let it run off the spoon. When some drops come collectively and “sheet” off the spoon, the jam is done.
How Do I Store Muscadine Jelly?
Remove jars from the canner, and allow them to stand at room temperature for 24 hours. Test seals of jars via means of urgent facilities of lids. If lids now no longer pop, jars are nicely sealed. Store in a cool, darkish location at room temperature for up to at least one year. Refrigerate after opening.
How Long Does Muscadine Jelly Last?
Store in the pantry, unopened, for up to one year. Once opened, keep in the fridge and you can use it for up to three weeks.
Also Read:- Pancake Muffins