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Muscadine Hull Jelly

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Servings
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Ingredients
  • 5 pounds (15 1/4 ounce) whole kernel corn, drained
  • 6 cups INGREDIENTS:
  • block of cream cheese
  • 1 box can chopped green chilies
Servings
people
Ingredients
  • 5 pounds (15 1/4 ounce) whole kernel corn, drained
  • 6 cups INGREDIENTS:
  • block of cream cheese
  • 1 box can chopped green chilies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare jars and flats before starting jelly
  2. Keep both in hot water
  3. Wash muscadines
  4. Cut muscadines in half and remove hulls
  5. Cut up hulls
  6. Place hulls in a pan and just cover with water
  7. Cook on medium heat until tender, about 10 minutes
  8. If water gets low, add more
  9. When tender, remove from heat and set aside
  10. Place pulp in pan and cover with water
  11. Cook about 15 minutes on medium heat, stirring occasionally
  12. Remove from heat and press through sieve to remove seeds
  13. Mix hull mixture and seedless pulp mixture together
  14. You will need 6 cups of this
  15. Place in large pan and add Sure Jell
  16. Mix well and bring to a rolling boil, stirring constantly
  17. Add sugar, mix well and return to a rolling boil
  18. Boil for 1 minute, stirring constantly
  19. Remove from heat
  20. Skim off foam
  21. Pour into hot jars to ¼ inch from the top
  22. Wipe jar top and cover tightly with lid
  23. Place in water bath for 10 minutes
  24. Remove jars and place on towel-covered counter to cool
  25. When cool, press on top of lid to check if it’s sealed
  26. If it’s sealed, it won’t spring back
  27. Refrigerate unsealed jars
  28. Yield 5-6 pints, or 10-12 half-pints
Recipe Notes

My husband Tom and I love muscadines! Tom, a farmer, enjoys the growing process. What started as a two-row hobby has now grown into a 220-vine, you-pick operation. He also enjoys sharing the knowledge he has gained over the years with others. My pleasure comes from eating the muscadines, especially the black varieties. I also enjoy visiting with customers! Many have been coming for years and it is like seeing old friends. I am always happy to share jelly recipes. Muscadine Hull Jelly is Tom’s favorite.

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Recipe of the Month: Muscadine Hull Jelly

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Cook of the month Sue Wiley and her husband Tom love muscadines. They’ve grown two rows of muscadine vines they started as a hobby

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into a 220-vine, you-pick operation. Tom enjoys the growing process. “And my pleasure comes from eating them, especially the black varieties, and visiting with our many repeat customers,” Sue said. She started making basic muscadine jellies, but Tom encouraged her to make some that included the hull, so she did, and this version quickly became his favorite. “He really likes the texture,” she said. “It just adds something extra.”

 

 

Ingredients:

  • 5 pounds muscadines (black or bronze)
  • 6 cups sugar
  • Water
  • 1 box Sure Jell

Directions: 

Prepare jars and flats before starting jelly. Keep both in hot water. Wash muscadines. Cut muscadines in half and remove hulls. Cut up hulls. Place hulls in a pan and just cover with water. Cook on medium heat until tender, about 10 minutes. If water gets low, add more. When tender, remove from heat and set aside. Place pulp in pan and cover with water. Cook about 15 minutes on medium heat, stirring occasionally. Remove from heat and press through sieve to remove seeds. Mix hull mixture and seedless pulp mixture together. You will need 6 cups of this.

Place in large pan and add Sure Jell. Mix well and bring to a rolling boil, stirring constantly. Add sugar, mix well and return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour into hot jars to ¼ inch from the top. Wipe jar top and cover tightly with lid. Place in water bath for 10 minutes. Remove jars and place on towel-covered counter to cool. When cool, press on top of lid to check if it’s sealed. If it’s sealed, it won’t spring back.

Refrigerate any unsealed jars. Yield 5-6 pints, or 10-12 half-pints.