Let's Can Muscadine Jelly!

We picked about 18lbs. of muscadine grapes and I made muscadine jelly! I read online that you cannot double the recipe BUT I DID double the recipe and it worked out fine. When in doubt, use more pectin. This recipe is not scientific but here's what I did: I boiled about 10 lbs of purple muscadine grapes for 30 mins with the lid on, mashing them occasionally. I did not add any water. I did this in two batches. Strain the grapes through a strainer. Strain some more, more and more. Get as much juice out as you can. I used a cheesecloth when I made jelly with the green muscadines and it did not help at all to get out more juice. It just made more of a mess. At least for me. I was able to get 9.5 cups of juice and added that all back to the pot. Then added two whole boxes of the regular Sure Jell pectin (not the low -sugar kind) and brought to a full boil stirring constantly for about 10 minutes. Then I added 7 cups of granulated sugar and boiled for a minute. I added the jelly to sterilized ball jars and processed them for 10 minutes in the water bath canner. The jars all sealed and the jelly turned out nice and thick. RELATED POSTS AND VIDEOS FOR YOU Picking Muscadine Grapes: http://thewannabehomesteader.com/picking-muscadine-grapes/ Getting Started with Low-Sugar, Small Batch Canning http://thewannabehomesteader.com/getting-started-with-low-sugar-small-batch-canning/ Blackberry Foraging in the Florida Heat https://www.youtube.com/watch?v=__irzVheIGY&t=4s FOLLOW BLOG: http://thewannabehomesteader.com/ INSTAGRAM: https://www.instagram.com/four.palms.homestead