Immediately ladle the hot jelly into warmed canning jars, leaving a ¼-inch headspace. Remove bubbles, and wipe the rims of the jars with a damp towel to remove debris. Center the lid.

My grandfather made muscadine wine in the cellar in oversized glass jars — for medicinal purposes, of course. His wine was cloudy, unfiltered, and quite sweet. Several years ago, we found a ...

Makes 6-7 half-pint jars Per 1 tablespoon serving: 32 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 8 g carbohydrates, 0 g dietary fiber, 8 g sugar, 0 g protein ...

When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8-inch from the top. Wipe ...

4-5 jars, 8 oz each with lids Instructions Pour juice into large pot to allow space for boiling. Turn heat to high. Maintain high heat throughout. Stir in pectin and lemon juice until mixture ...