Wash the muscadines thoroughly and remove the stems. Put them in a large stock pot with water.

Heat on top of the stove on medium. Using a potato masher, frequently mash the fruit. After it reaches boiling point, cook it for another 10 minutes.

Place a strainer cloth in another large pot. Transfer the hot mashed fruit juice to the strainer cloth. Apply pressure to get out all the juice.

Put the pot with the muscadine juice on the stove and heat on medium-low heat. Add the pectin, and with a hand whisk make sure it completely dissolves.

Add the sugar and lemon juice to the pot, and stirring frequently make sure the sugar completely dissolves. When the mixture reaches a rolling boil, reduce the heat to low. Occasionally stirring, cook for 10 more minutes.

Sterilize the jars and the lids while waiting. For this, boil some water in a large pot. Using tongs, put the jars, canning lids, and rings in boiling water. Boil them for 10 minutes. Take the jars and lids out of the water and transfer them onto a kitchen cloth.

Divide the jelly into sterilized jars using a canning funnel. Close the lid and screw it tightly.

For pasteurization, place a metal trivet at the bottom of a stock pot large enough to hold all the jars. Pour water into it and heat on the cooktop. Transfer the mason jars filled with jelly into the pot. Make sure the water is approximately two-three inches above the jars. Boil for 10 minutes.

Take the jars out of the pot carefully and let them rest at room temperature for 24 hours without changing their place.