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Self-Sufficient U Blog
Clark County Extension Service
Amy Simpson, HorticultureCindy Ham, 4-H and AgJoAnn Vann, Family & Consumer SciencesPhone: 870-246-2281Email: firstname.lastname@example.org
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Each year before I start putting up garden produce, I go through the previous years
canned and frozen goods to see what is left and come up with a utilization plan as
I HATE to waste food. Last year’s muscadines were prolific to say the least! I still
have 16 quarts of juice that need to be used before the one-year canning mark. So
what to do?
I knew that there was no safety concern in using the juice, but over the course of
the year, the juice color has faded to a pinkish brown so I had doubts that jelly
made from it would look appetizing. Staring at so many jars, I decided to give it
a whirl! I elected to use powder pectin and followed the cooked grape jelly instructions
included in the package. Popping the lid off the first jar, I immediately noticed
the sweet aroma of grapes. (what does this tell a person if they smelled something
else?? So far so good, I thought.
As the mixture hit the final rolling boil, doubt crept back into my mind as the foam
created looked like a coffee with heavy cream- you know the light cocoa brown that
is delicious in a foamy latte, but not so much as a jelly. It was too late to stop
now so I finished the batch and ladled it into pint jars hopeful, that the end product
would be in some way useable.
With the last teaspoon in the stockpot, I ventured a taste and was delighted by the
full grape flavor homemade muscadine jelly is known for. Then the magic happened!
As the jelly cooled, a lovely purplish pink hue with nice clarity began to shine through.
A few hours later, I checked again and sure enough- the jelly was setting and the
color was indeed attractive! So, can you use home canned juice to make jelly? Absolutely!
Questions on food preservation or about this blog article? Contact me at email@example.com, 870-246-2281, or check out our Arkansas Extension Food Preservation Page.
Get Howard County FCS agent Jean Ince's muscadine jelly recipe and tips!