Combine 5 cups muscadine juice, 1 box pectin (SureJell), and 6 cups sugar into the pot. Drop 1 teaspoon of butter into mixture to prevent bubbles. Bring mixture to a roiling boil for 5 minutes. Stir continuously to prevent burning. Pour hot mixture into jelly jars. I like to use the inversion method for canning.
Homemade jams and jellies make great gifts and they are easy to make. Nothing is better than opening a jar of delicious muscadine jelly that you have made yourself. Here is a recipe from the National Center for Home Food Preservation on making Muscadine or Scuppernong Jelly without added pectin.
Bring sugar, muscadine juice, and butter to a rolling boil in a Dutch oven over medium-high heat, stirring constantly. Add liquid pectin; boil, stirring constantly, 1 minute. Skim off foam with a metal spoon, if necessary. Pour hot mixture into 8 (8-oz.) hot sterilized jars, filling to 1/2 inch from top.
To Make Jelly – Sterilize standard canning jars. Heat 4 cups juice to boiling in a saucepot. Add 3 cups sugar and stir until the sugar dissolves. Then boil rapidly over high heat to 8ºF above the boiling point of water or until the jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly.