How to Make Muscadine Jelly Southern Hospitality

Put those foraged elderberries to good use in this deliciously Simple

Step 2: Juice the berries. In a large saucepan over medium heat, warm berries (with stems removed) and crush them thoroughly. Stir occasionally until the juice and berries reach a boil. Then reduce heat and simmer for 15 minutes. Place a fine mesh strainer over a large bowl.

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Step One. Start by collecting 3 cups of elderberry juice. Then prepare 1 package (1.75 ounces) of powdered fruit pectin, 1 tablespoon of lemon juice, 4.5 cups of granulated sugar and have 6 sterilized half pint canning jars with lids ready.

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Bring berries, water, and juice to a boil. Remove one cup of jam mixture from heat, add pectin and date paste or syrup, and blend until smooth. Return blended ingredients to pot and bring to a boil once again. Reduce heat slightly and keep stirring for 10 minutes. Remove pot from heat and pour jam into canning jars.

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Bring the white grape or apple juice to a boil in a separate deep pan, add Sure-Jell fruit pectin, and whisk until completely dissolved. Then add peach puree, sugar, and a pinch of cinnamon. Once done, pour the hot mixtures into the containers and let them sit for a min 12 to max 24 hours.

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While the pectin is dissolving, Heat the juice, sugar, and lemon juice in a pan. Add the pectin once it's dissolved and stir well. Bring the juice to a rapid boil and leave it there until the setting point is reached. This will take about 15-30 minutes of boiling and you should keep a close eye on it, stirring.

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Boil for exactly 1 minute and remove from heat. Skim off any foam using a metal spoon. Immediately fill prepared jars, leaving ¼ inch of headspace at the top of the jar. Wipe top of jars and tightly screw lids on. Process jam jars in a hot water bath for 5 minutes. Allow jars to cool and jelly to set for 24 hours.

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Add all the ingredients to the pot and bring it up to a rapid boil. Boil the mixture hard until it reaches its set point, which is about 224 degrees F. Make sure you have a nice deep pot for cooking the jam, as it foams up a lot and it'll overflow if you've filled the pot more than 1/3 to 1/2 way at the beginning.

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Add the sugar, stirring to dissolve, and return the mixture to a boil for 1 minute. Remove the mixture from the heat and ladle into prepared jelly jars, leaving 1/4 inch headspace. Cap with 2 part canning lids and process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

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Set aside. In a large, non-reactive pot, combine elderberry juice, lime juice and the calcium water. Bring to a full boil. Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Ladle hot jelly into sterilized jars leaving 1/4″ headspace.

How to Make Muscadine Jelly Southern Hospitality

After all the hours of picking the elderberries from their stems, making the jelly seemed relatively easy. I used a recipe I found on the Sure-Jell website as follows: 3 cups prepared juice (4 - 5 pounds berries) 1/4 cup lemon juice; 1 box Sure-Jell fruit pectin; 1/2 tsp butter; 4 1/2 cups sugar; Yield: six 8 ounce jars jelly

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Making Elderberry Jelly. If canning, prepare a water bath canner, jars and lids before beginning. To make elderberry jelly, place 3 cups of elderberry juice into a pot and add the lemon juice and powdered pectin. Do not add sugar yet. Adding the sugar early will prevent your jelly from setting.

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1 box of sure jell. Pour elderberry and lemon juice into IP and stir in the packet of sure jell. Bring to a boil and add the sugar. Bring it back to a rolling boil and boil 1 minute. Pour jelly into prepared jars, add lids and rings. Put 2 cups of water into the clean Instant Pot, place trivet inside and add the jars.

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Place in saucepan. Slowly bring to boil until juice starts to flow. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Place jelly bag or 3 layers damp cheesecloth in large bowl. Pour in fruit. Hang bag and let drain until dripping stops. Press gently to get all the juice squeezed out. Measure exact amount of juice into 6- or.

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NOTES. Elderberry Jelly with Sure Jell 1 pk Sure Jell (Regular) 3 c Prepared elderberry juice 4 1/2 c Sugar 1/4 c Lemon juice Follow package instructions for making cooked and canned jelly. (Bringing juice and pectin to boil, then adding sugar, boiling hard one minute, jarring up and processing in a boiling water bath for 5 minutes for half.

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Let stand in hot water until ready to use. Drain jars well before filling. Step 2. Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low; cover and simmer 15 min., stirring occasionally. Place three layers of damp cheesecloth or.

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Instructions. Cover the elderberries with the vinegar and water, then bring to a simmer and cook for 20 minutes on low heat. Drain the elderberries well and reserve the juice. Put a small stainless steel bowl or plate in the freezer to do set tests, and stainless steel is preferable as metal conducts differences in temperature faster than most.