Categories: Jelly- Jam -Preserves

Ingredients

• 5 cups sugar,
• 5 cups muscadine juice
• 1/2 tsp. butter
• 1/2 (6oz.) pkg. liquid pectin

Directions

1. Bring first 3 ingredients to a rolling boil in a Dutch oven over medium-high heat, stirring constantly. Add liquid pectin; boil, stirring constantly, 1 minute. Skim off foam with a metal spoon, if necessary.
2. Pour hot mixture into 8 (8oz.) hot sterilized jars, filling to 1/2 inch from top. Seal and process in hot water bath for 15 minutes.

3. makes 8 jelly jars

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