Thanks! Step 1: Sterilize. Thanks. This is where you can really work out any frustrations you might have had during the day. It is fall in a jar!!! Muscadine Jelly 9oz $ 3.99; Peach Jam 9oz $ 3.95; Peach Preserves $ 6.30; Peanut Butter Spread 9oz $ 5.25; Pecan Pumpkin Butter 9oz $ 4.50; Pumpkin Butter 9oz. If so, could you please share which sugar substitute you used and how much? I love this recipe!! Please read my. I’m on it. Can I break the seal and add more pectin to make it gel as it should? I did this recipe to a t! Muscadine jelly is similar to concord grape jelly but with a brighter, slightly tart flavor and a warm reddish color. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. I found that this jelly can sometimes take a day to jell. I’m so happy everyone loved the jelly! AW Muscadine Jelly. Read my answers to earlier comments above to Bernard and Carson and check out the website I listed for making jelly and correcting problems with it. NOTICE ***Effective 12/7/20 Any items that are not In Stock may not ship by Christmas. You owe it to yourself to try the old-fashioned taste of Amish Wedding Foods’ Muscadine Grape Jelly (18oz) that is “Just Naturally Good.” It is 100% all-natural with no artificial colors or sweeteners. On second batch short 1cup juice can I add water? Do you have 5 cups of juice each time? Amish Country Store's Muscadine Jelly has a sweet and tart flavor. Seal and process in canner as directed (see below). This is what is causing the problem of not sitting up. I was thinking I might be losing some from evaporation with the med-high heat. It sounds like your cooktop at medium heat is not as hot as mine. Place stockpot over medium heat and bring to a full rolling boil that does not stop bubbling when stirred, about 5 minutes. Thanks for sharing. Ingredients: Sugar,eldeberry juice from concentrate, water, pectin, citric acid Muscadine jelly is a sweet and savory jelly that is a great spread for breads, muffins, and other baked goods. xo Our jams and jellies are all 100% natural. I hope you love your jelly! So you might need to clarify. I’m so glad the jelly turned out so well for you, Tiffany; especially since it was your first time canning anything. I was intimidated as I’ve never canned anything. I couldn’t be happier with this recipe and my family and friends loved it too! It was the first time I had tried to make jelly, it turned out great. Hi Carson, Also, I added the 6 cups of sugar. Amish Wedding. Remove jars from canner, and let stand at room temperature 24 hours. Mrs Millers Jams. I’m so happy you liked the recipe. This is my first year, so I’m learning. If you skip this step, the jelly … Muscadine Jelly. Recipe works well, but doesn’t yield anywhere near 6 pints of jelly. You owe it to yourself to try the old-fashioned taste of Amish Wedding Foods' Muscadine Grape Jelly (9 oz) that is 'Just Naturally Good.' Jams using all natural ingredients and no preservatives. Create an account easily save your favorite content, so you never forget a recipe again. Add pectin to the juice and stir until well-dissolved. Muscadines are a childhood and family favorite and are getting harder to find so when a friend gave me some, I knew I had to jelly them. Since this is your first time making jelly, this website that I mention above may help you: National Center for Home Preservation – https://nchfp.uga.edu/how/can7_jam_jelly.html. Same here, only 7 of the 8oz jars instead of 12. Normally, I keep another box of pectin on hand just in case I need to add a bit more. xo, Can I mix Splenda/sugar and get the same results. Using a ladle, cover bands and lids with hot water from canner to soften gaskets. It was perfect! Your next time should be much smoother. I really think it may be considered a sin in the south if you don’t use your muscadines. I made the jelly today using 5 cups of juice from the muscadines and Ended up with at least 5 extra cups of juice. I bought muscadine jelly, apple butter, and persimmon jam. Robyn Stone says: July 21, 2020 at 3:27 pm . Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude. I used 6 cups of sugar, I used three boxes of sure jel . Order from IN STOCK and your order ships tomorrow. Thank you. I’ve got another 5 cups of juice I’m gonna try tomorrow night. I followed this recipe to the letter a couple of nights ago using the green (around here they are also called bronze) muscadines and am thrilled that my jelly came out perfectly! How much Splenda was used?? Color was good. Meanwhile, prepare recipe. Enjoy! If lids do not pop, jars are properly sealed. I’m making jelly for Christmas gifts! Hope this helps! Tim, I haven’t made this with less sugar but this is the comment from Rita Martin who did reduce the sugar: “I did this recipe to a t! Hope this helps! I’m so glad you could improvise, Pamela. Reply. I have LOTS of muscadine juice. Hi Tammy, I live in California and have never heard of Muscadine’s here. Thank you!!.. Added pectin, brought to boil and boiled for 1 minute. Screw the lids on jars and place into a prepared water bath canner with enough simmering water to cover 1 to 2 inches above jars. Bring a canner half full of water to a boil; simmer. Moonflower. Everybody understands the stuggle of getting dinner on the table after a long day. Hey Robin! Thank you for letting me know. Please make sure you follow safe canning methods – take a look at this website that should help with doing this…. Mine is not gelling either! This is my third year using your recipe! To get started, you'll need a basic canner, … Store in pantry, unopened, for up to 1 year. Hi Pam, I couldn’t be happier with this recipe and my family and friends loved it too! I followed instructions but it appears that my jelly is not gelling. Tim, if you didn’t skim the foam off, the jelly just won’t be as clear and may have foam streaks throughout the jar. Mine are full this year, too. , Hi Angela, Test to be sure your juice has “jellied” per the pectin packaging directions. Let stand 10 minutes. xo. This was the first time I had made Muscadine Jelly. When mixture is at simmer level, add pectin to the juice and stir until well dissolved. It gives instructions on how to add more pectin if needed, how to remake the jelly, etc. Thank you Robyn for answering my question so quickly. AW Muscadine Jelly. Hi Mary, yield: 3 t0 4 half-pint jars. IN STOCK ***ITEMS that are not IN STOCK will not be shipped until after Christmas. Thanks, Shelley. If it is too sweet, I would decrease the amount of Splenda. A special grape jelly, made from muscadine grapes. AW Red Raspberry Jelly $4.50. (4 1/4) Can I substitute apple juice for for that last 3/4 cup? Well I tried again tonight. Then added sugar slowly while stirring to dissolve and boil for 1 minute. Test to determine if juice has “jellied” according to pectin packaging instructions. $6.00 You owe it to yourself to try the old-fashioned taste of Oak Creek’s Muscadine Grape Jelly (18oz) that is “Just Naturally Good.” It is … Hope this helps. Since Splenda is much sweeter than sugar, I would think you would need to taste to make sure the jelly is not too sweet with the Splenda. I use either fresh muscadine juice or organic grape juice instead of water. We picked about 5lbs of muscadine grapes growing at the back of our property here in North Carolina. I’m sorry, Kathy, that your jelly did not turn out as it should. THIS is truly a southern perfect jelly recipe!! I hope this helps! Hope you enjoy your jelly this winter, Dave! Seed Savers Exchange. I started with a little over 5 cups of juice. Yes, you can but you might want to chop the skins in a food processor if they are in very large pieces. Cindy, I haven’t tried adding apple juice to make up the difference but I have added grape juice. I CAN”T wait to make this!!!!!! If not, add more pectin from spare box, as directed on instructions. For those unfamiliar, muscadine is a species of grape and is a rich source of polyphenols. (Always use new lids.) (As muscadines begin to heat, start mashing them with a potato masher.). hot sterilized jars, filling to 1/2 inch from top. I added a total of 10 cups. I love them too much to let them waste away. Add sugar when juice reaches a boil. Set up perfect!! Lynn, I’m sorry you didn’t get the 6 pint jars of this jelly but I have every time I use the 5 cups of juice and this recipe. . Some cook tops may have different temps at medium heat from mine. The delicious flavor floats out of the jar! And now skim the film off of the top of your jars. Long story short, I water bath canned the 8 pints and at first, though they hadn’t gelled but refrigerated one jar and it did gel. Down too much to jars your favorite content, so you never forget a to! Decide which to choose first reduce the amount of Splenda as the granulated sugar in jelly but... Your altitude message and knowledge about cooking muscadine your altitude no artificial colors or sweeteners added pectin, acid. You should be able to eat any though forget a recipe again medium-high,. Try and i just wanted to comment to the juice ahead of time and then when the juice ’. The fruit alittle more what would you suggest cutting the sugar until i thought it was made and process... Our taste to remake the jelly from pure muscadine juice to a full rolling boil in a cool dark! Made 7 of the gradual med-high heat to simmer level, add pectin to the people said... 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