Plains Muscadine Jelly Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
Prepapred fruit,
Sugar,
Directions:
Place your grapes in a large enamelized pot and add sufficient water
to cover. Bring slowly to a full boil. Reduce heat and let simmer
until very tender, stirring frequently. Press through a coarse sieve,
to remove skins and seeds, then turn pulp and juice into a jelly bag.
Drain well but do not squeeze the bag or jully will be cloudy.
Measure juice - for each 6 cups of juice add 4-1/2 cups sugar. Set
over high heat and bring to a full boil, stirring constantly. Boil
hard until jelly falls lazily from the spoon in "sheets" (220F. on
thermometer). Remove from heat and skim. Seal in hot sterilized jars.
Source from luhu.jp
to cover. Bring slowly to a full boil. Reduce heat and let simmer
until very tender, stirring frequently. Press through a coarse sieve,
to remove skins and seeds, then turn pulp and juice into a jelly bag.
Drain well but do not squeeze the bag or jully will be cloudy.
Measure juice - for each 6 cups of juice add 4-1/2 cups sugar. Set
over high heat and bring to a full boil, stirring constantly. Boil
hard until jelly falls lazily from the spoon in "sheets" (220F. on
thermometer). Remove from heat and skim. Seal in hot sterilized jars.
Source from luhu.jp
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Desserts