Muscadine Jelly
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




7 cups sugar
4 cups muscadine juice
2 teaspoons lemon juice
1 box Sure-Jell

Preparation

1 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. 2 Remove from heat. Skim off foam with metal spoon. Pour at once into prepared jars. 3 This recipe yields 8 half-pints. 4 Yield: 8 half-pints 5 NOTES : "Putting Food By" by Janet Greene, Ruth Hertzberg and Beatrice Vaughan, and as published in the Charlotte Observer, 08-06-1997