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Scuppernong or Muscadine Jelly
4 quarts scuppernong or Muscadine grapes
2 2/3 cups granulated sugar
Wash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes.
Press out juice through a colander; then strain through cheesecloth.
For one recipe of jelly use 4 cups of grape juice. Reserve the remaining juice in the refrigerator for a week or freeze for future use.
Pour grape juice into preserving pot and boil for 5 minutes.
While juice is boiling, warm the sugar in a 200 degree F oven.
Pour sugar into juice and cook over medium heat until it reaches 220 degrees F on candy thermometer (about 25 minutes).
Skim off foam. Add a few drops of yellow food coloring if using scuppernongs to give it a richer color.
Pour into jars and seal.
Yield: 4 half pints
Fruit Canning Recipes