Making Muscadine grape jelly

Hi Everyone, A friend brought me a container of Muscadine grapes from her garden and they were great to just pop in your mouth and eat, but I was afraid some would spoil before they were eaten, so I decided to make jelly.

I rounded up some jars, washed and poured boiling water into them to sterilize them.  I covered the grapes with water in a large heavy pan and cooked them until the hulls popped open. Then I mashed the grapes and strained the juice out into a  container. I had 5 cups of beautiful grape juice. Next, I added the juice with 1 package of fruit pectin and brought to a rolling boil in my heavy pan.  I cooked it 1 minute, stirring constantly.

Then I added 7 cups of sugar, brought the mixture back to a boil and boiled 1 minute longer. It foams a little on top, so I spooned off the foam, and  poured  it into my clean and sterilized jars. Meantime, I had melted paraffin in a double boiler, so I poured about 1/8 inch of paraffin on top the jelly to seal it. Here it is cooling in the jars.

I had a bit left, so I poured it into a bowl and left it to jell.

Here is a spoonful after it jelled and YUM, was it tasty. And pretty, too. The color is just lovely.

This shows the paraffin hardened and sealing the jelly underneath it. I then put tight lids on the jars and they are ready! All I need now are some scones and butter and a cup of tea!

I haven't made jelly in a very long time and I forgot how easy and rewarding it is!