We received some muscadines that we couldn't eat all of, so we decided to try and make muscadine jelly.........I had high hopes of giving some jelly away as gifts, we made mint jelly last year and it was delicious. The jelly went fine until we added the optional part of the recipe of pureeing some of the skins and adding them. As it hardened it just got TOO thick. Trying to get it out of the jar was like some sort of edible spackle that had hardened. It was the consistency of slightly melted jolly ranchers! Fun nonetheless, and now we know not to add the skins, except in extreme moderation. The muscadine innards are such a lovely color green....
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