Pioneer Woman Muscadine Jelly

Another delicious recipe from Pioneer Woman is this Muscadine Jelly, made with muscadines, water, low sugar pectin, and white granulated sugar, taking around 1 hour and 20 minutes to prepare and serving 8-10. Pair your Muscadine Jelly with Peanut Butter Sandwich, Sweeten A Cocktail, Bacon and eggs, and Zucchini Cookies.

To make Muscadine Jelly, Ree Drummond starts by rinsing muscadines, boiling them until soft, mashing, straining to extract juice, then mixing in pectin and sugar. Finally, the mixture is boiled, skimmed, and jarred.

Besides her Muscadine Jelly, Pioneer Woman has also delicious recipes like Apple Jelly and Pear Preserves, offering a variety of flavors.

Pioneer Woman Muscadine Jelly Ingredients

• 5 pounds whole muscadines
• 8 cups of water
• 1 (1.75 ounces) box low sugar pectin (or six tablespoons bulk pectin)
• 6 cups white granulated sugar

How To Make Pioneer Woman Muscadine Jelly

1. Rinse Muscadines: Wash them in a colander under cold water.
2. Boil Muscadines: Place them in a large stock pot, and cover them with water. Bring to a boil, then simmer for 20-25 minutes until soft.
3. Mash Grapes: After simmering, remove from heat and mash the grapes.
4. Strain Juice: Place a colander lined with cheesecloth or a sieve over a pot. Pour in the muscadines and strain for 30 minutes. Push the grapes occasionally to extract the juice.
5. Prepare Jelly Mixture: Remove the solids. Stir pectin into the juice in a pot, and bring to a hard rolling boil.
6. Add Sugar: Stir in the sugar until dissolved, then boil for one more minute.
7. Finalize: Remove from heat, and skim off foam. Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Secure with a lid.
8. Storage: Store for up to three months in the refrigerator or up to 18 months in a cool, dry place if canned​​​​.

What To Serve With Muscadine Jelly

Serve your Muscadine Jelly with sides like Peanut Butter Sandwich, Sweeten A Cocktail, Bacon & Eggs, Straight out of the Jar, Sugar Cookies, Milkshake, Buttered Buttermilk Biscuits, Buttered Bagels, Cornbread with Butter, Buttered Toast, Candied Bacon, Vanilla Ice Cream, Yogurt, Grits, Brie & Sourdough, Shortcake, Stuffed French Toast​​.

How To Store Muscadine Jelly

In The Fridge:

Muscadine jelly can be stored in the refrigerator for up to three months. Transfer the hot jelly into clean glass jars or containers, leaving 1/4-inch of headspace. Seal with a lid and store​​.

In The Freezer:

Muscadine jelly can be frozen in freezer bags or mason jars. Label them clearly before storing in the freezer. It’s recommended not to freeze for more than three months as it may lose sweetness over time​​.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Peach Preserves
• Pioneer Woman Chocolate Eclair Cake
• Pioneer Woman Blackberry Dumplings

Pioneer Woman Muscadine Jelly

Author: Mohamed Shili Cooking Method:Boiling Cuisine:American Courses:Dessert Recipe Keys: M Muscadine J Jelly H Homemade P Preserve

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: 30 minutesTotal time:1 hour 20 minutesServings:8 servingsCalories:50 kcal Best Season:Suitable throughout the year

Description

Another delicious recipe from Pioneer Woman is this Muscadine Jelly, made with muscadines, water, low sugar pectin, and white granulated sugar, taking around 1 hour and 20 minutes to prepare and serving 8-10. Pair your Muscadine Jelly with Peanut Butter Sandwich, Sweeten A Cocktail, Bacon and eggs, and Zucchini Cookies.

Pioneer Woman Muscadine Jelly Ingredients

• 5 pounds whole muscadines
  
• 8 cups of water
  
• 1 (1.75 ounces) box low sugar pectin (or six tablespoons bulk pectin)
  
• 6 cups white granulated sugar

How To Make Pioneer Woman Muscadine Jelly

1. Rinse Muscadines: Wash them in a colander under cold water.
   
2. Boil Muscadines: Place them in a large stock pot, and cover them with water. Bring to a boil, then simmer for 20-25 minutes until soft.
   
3. Mash Grapes: After simmering, remove from heat and mash the grapes.
   
4. Strain Juice: Place a colander lined with cheesecloth or a sieve over a pot. Pour in the muscadines and strain for 30 minutes. Push the grapes occasionally to extract the juice.
   
5. Prepare Jelly Mixture: Remove the solids. Stir pectin into the juice in a pot, and bring to a hard rolling boil.
   
6. Add Sugar: Stir in the sugar until dissolved, then boil for one more minute.
   
7. Finalize: Remove from heat, and skim off foam. Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Secure with a lid.
   
8. Storage: Store for up to three months in the refrigerator or up to 18 months in a cool, dry place if canned​.

Keywords:Muscadine Jelly, Fruit Jelly, Canning, Preserves, Pioneer Woman Muscadine Jelly