Scuppernong or Muscadine Jelly

Yield: 4 half pints

Ingredients

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

Instructions

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 degrees 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.