Recipe of the Month: Muscadine Hull Jelly
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
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.”
- 5 pounds muscadines (black or bronze)
- 6 cups sugar
- 1 box Sure Jell
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.