Muscadine Jelly

Photo: flickr user Southern Foodways Alliance

Ingredients

7 cups sugar

4 cups muscadine juice

2 teaspoons lemon juice

1 box Sure-Jell

Preparation

Measure 7 cups sugar and set aside. Put 4 cups muscadine juice and 2 teaspoon lemon juice in large saucepan. Mix in 1 box Sure-Jell. Bring to a boil stirring constantly. Add sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam with metal spoon. Pour at once into prepared jars.

This recipe yields 8 half-pints.

Yield: 8 half-pints

NOTES : "Putting Food By" by Janet Greene, Ruth Hertzberg and Beatrice Vaughan, and as published in the Charlotte Observer, 08-06-1997