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Scuppernong or Muscadine Jelly


  • 4 quarts scuppernong or Muscadine grapes
  • 2 2/3 cups granulated sugar

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  1. Wash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes.
  2. Press out juice through a colander; then strain through cheesecloth.
  3. 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.
  4. Pour grape juice into preserving pot and boil for 5 minutes.
  5. While juice is boiling, warm the sugar in a 200 degree F oven.
  6. Pour sugar into juice and cook over medium heat until it reaches 220 degrees F on candy thermometer (about 25 minutes).
  7. Skim off foam. Add a few drops of yellow food coloring if using scuppernongs to give it a richer color.
  8. Pour into jars and seal.

Yield: 4 half pints