Muscadine Jelly

5 c. Muscadine juice
1 pkg. powdered pectin
5 c. sugar

Wash and sterilize jars, bands & seals. Keep jars hot.

Combine juice & pectin in a large stockpot. Stir to mix well. Bring to a full boil over high heat, stirring constantly. Pour in sugar and stir to dissolve. Bring mixture to a full boil and then boil hard for 1 full minute. Remove pot from heat and skim foam if need be. Ladle hot jelly into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Place seals & bands on jars. Tighten to fingertip tight. Place in water bath caner and bring water to boil. Process for 5 minutes then remove from canner and allow jars to cool. Remember to listen for the "ping" sound to let you know your jars have sealed properly.

Yield: 9 (8-oz) jelly jars