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Muscadine Jelly



Ingredients:

  • 4 cups grape juice stock
  • 7cups sugar
  • 1/2 bottle liquid pectin

    Fully ripened fruit may be used for jelly made with commercial pectin. Measure juice into kettle. Stir in sugear. Place on high heat and stirring constantly, bring quickly to full rolling boil that can not be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for one minute. Remove from heat; skim off foam quickly. Pour at once into hot sterile glasses and seal.

    Note: Add 1/3 more sugar when using wild grapes.


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