Do you mean muscadine?
MUSCADINE JELLY
Use ripe muscadines. Cover with water. Boil a few minutes and strain through a jelly bag. Measure the juice and add 1 pound white sugar to each pint juice. Boil until it will congeal when dropped on a cold dry surface. This takes about 30 minutes or more. Pour into hot sterilized jars and seal.
MUSCADINE JELLY
1 gallon muscadines
Water to cover muscadines
4 1/2 c. Sugar
1 box Sure Jell Light Pectin
2 c. Water
Remove seeds from 1 gallon of muscadines. Put muscadines in pan and cover with water. Bring to full boil. Cover and simmer until tender. Extract juice in damp jelly bag in frame over bowl.
Measure 4 cups sugar from measured amount and 1 box Sure Jell Light Pectin in small bowl. Stir Sure Jell Light mixture into fruit juice. Bring mixture to full rolling boil over high heat, stirring constantly.
Quickly stir in remaining sugar. Bring to full rolling boil, stirring constantly. Continue boiling for 1 minute and 45 seconds, stirring constantly. Remove from heat. Skim off any foam with large metal spoon. Fill all jars immediately.
MUSCADINE GRAPE JELLY
For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water or you will ruin the flavor. Place in pot and bring to boil until skins are tender.
Remove from heat and put through fruit juice masher and strainer. When cool enough, place in refrigerator until the next morning.
Strain through 2 thicknesses of cheesecloth. The juice is ready.
1 box powdered pectin
1 tbsp. Lemon juice
7 c. Sugar
Measure juice into a large pot (about 8-10 quart size). Mix pectin with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add sugar all at once.
Stir until sugar dissolves and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for 1 minute, stirring constantly.
Remove from heat; skim off foam using a metal spoon. Pour at once into sterilized jelly jars, leaving 1/4 inch headspace.
Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instruction. Process 5 minutes in a boiling water bath.
Makes about 8 half pint jars.
MUSCADINE JELLY
Use ripe muscadines. Cover with water. Boil a few minutes and strain through a jelly bag. Measure the juice and add 1 pound white sugar to each pint juice. Boil until it will congeal when dropped on a cold dry surface. This takes about 30 minutes or more. Pour into hot sterilized jars and seal.
MUSCADINE JELLY
1 gallon muscadines
Water to cover muscadines
4 1/2 c. Sugar
1 box Sure Jell Light Pectin
2 c. Water
Remove seeds from 1 gallon of muscadines. Put muscadines in pan and cover with water. Bring to full boil. Cover and simmer until tender. Extract juice in damp jelly bag in frame over bowl.
Measure 4 cups sugar from measured amount and 1 box Sure Jell Light Pectin in small bowl. Stir Sure Jell Light mixture into fruit juice. Bring mixture to full rolling boil over high heat, stirring constantly.
Quickly stir in remaining sugar. Bring to full rolling boil, stirring constantly. Continue boiling for 1 minute and 45 seconds, stirring constantly. Remove from heat. Skim off any foam with large metal spoon. Fill all jars immediately.
MUSCADINE GRAPE JELLY
For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water or you will ruin the flavor. Place in pot and bring to boil until skins are tender.
Remove from heat and put through fruit juice masher and strainer. When cool enough, place in refrigerator until the next morning.
Strain through 2 thicknesses of cheesecloth. The juice is ready.
1 box powdered pectin
1 tbsp. Lemon juice
7 c. Sugar
Measure juice into a large pot (about 8-10 quart size). Mix pectin with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add sugar all at once.
Stir until sugar dissolves and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for 1 minute, stirring constantly.
Remove from heat; skim off foam using a metal spoon. Pour at once into sterilized jelly jars, leaving 1/4 inch headspace.
Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instruction. Process 5 minutes in a boiling water bath.
Makes about 8 half pint jars.
