This post may contain affiliate links.See my disclosure policy.A Muscadine jelly recipe without pectin! This will keep in the fridge for a few months or can be processed in a water bath to keep for a least a year.

This homemade muscadine jelly captures all the flavor and charm of the South’s most famous native fruit and is deliciously versatile for both sweet and savory dishes! Three years ago we moved 3000 miles from one side of the country to the other and became Southerners in the beautiful state of Virginia.We lost no time in exploring ALL of the Southern States – every one – sampling the traditional delicacies of the South, everything from Boiled Peanuts and Shrimp and Grits to Fried Okra and Jambalaya.It was my Georgia born-and-bred mother-in-law who introduced me to something I had never heard before: Muscadines.

We were on a road trip to Savannah and pulled off at roadside stand to get some.I’ll never forget that first bite: the unexpectedly tough skin followed by that sudden burst of juicy Jolly Rancher grape sweetness.I spit the seeds into a bag and popped the next one in my mouth, savoring this newly discovered jewel of the South.

So guess what we did the first year we moved to Virginia, having left behind the orchard we had planted in Washington State? We planted a new orchard – and included 4 varieties of muscadines (dark purple) and scuppernongs (the golden yellow variety of muscadines).Three years later we’re harvesting loads and loads of t

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