Muscadine jelly help.... - Tilted Forum Project Discussion Community

Grancey · 08-24-2008, 02:50 PM

Does anyone have experience/recipes/know-how to make muscadine jelly? Our vines are ripe, and assistance would be appreciated.

shakran · 08-24-2008, 05:44 PM

cover them with water, boil for a few minutes, then strain through a jelly bag.

1 pound of white sugar to each pint of juice.

boil for 30 or so minutes. Test by dropping a bit onto a cold surface. If it congeals, it's done.

can/jar as per regular jelly.

Ayashe · 08-24-2008, 05:48 PM

I hadn't realized you could make jelly without pectin, learn something new every day.

Grancey · 08-24-2008, 05:55 PM

Quote:

Originally Posted by shakran

cover them with water, boil for a few minutes, then strain through a jelly bag.

1 pound of white sugar to each pint of juice.

boil for 30 or so minutes. Test by dropping a bit onto a cold surface. If it congeals, it's done.

can/jar as per regular jelly.

I guess I should have included that I have never made jelly. Pectin? I have a lot to learn.

Ayashe · 08-24-2008, 06:04 PM

Well, make sure you boil all of your jars and lids. As for pectin it is the thickener that usually gives jelly its jelliness.

08-24-2008, 02:50 PM	#1 (permalink)
Grancey Life's short, gotta hurry... Location: land of pit vipers	Muscadine jelly help.... Does anyone have experience/recipes/know-how to make muscadine jelly? Our vines are ripe, and assistance would be appreciated. __________________ Quiet, mild-mannered souls might just turn out to be roaring lions of two-fisted cool.

08-24-2008, 05:44 PM	#2 (permalink)
shakran Tone.	cover them with water, boil for a few minutes, then strain through a jelly bag. 1 pound of white sugar to each pint of juice. boil for 30 or so minutes. Test by dropping a bit onto a cold surface. If it congeals, it's done. can/jar as per regular jelly.

08-24-2008, 05:48 PM	#3 (permalink)
Ayashe Psycho	I hadn't realized you could make jelly without pectin, learn something new every day.

08-24-2008, 06:04 PM	#5 (permalink)
Ayashe Psycho	Well, make sure you boil all of your jars and lids. As for pectin it is the thickener that usually gives jelly its jelliness.