Muscadine Jelly
Ingredients
Directions
Prepare
Pulp the muscadines, saving all the pulp and juice, and add the hulls for color.
If there isn't enough juice to prevent scorching, add a little water.
Cook and strain
Cook on a brisk fire for 20 to 30 minutes.
Remove from heat and strain through a flannel bag.
Make the jelly
Add 1 pint of sugar to the strained juice and return to the fire.
Boil hard for 20 minutes without stirring.
To test for doneness, place a small amount in a saucer to cool; if not stiff enough, boil longer.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Muscadine pulp and juice
- Provides the liquid and the fruit's natural pectin and acid needed for the jelly to set.
- Muscadine hulls
- Add color to the jelly.
- Sugar
- Adds sweetness and, with pectin and acid, helps the juice gel as it thickens.
The step that matters
Boil hard and test for doneness. Sugar, pectin and acid must be concentrated enough to gel. Too little boiling leaves the jelly runny, while the cool-saucer test shows whether it will set before you stop cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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