Scuppernong or Muscadine Jelly

Instructions

1. 1

   Wash grapes, mash and place in preserving pot with enough water to cover.

2. 2

   Simmer for 20 minutes.

3. 3

   Press out juice through a colander; then strain through cheesecloth.

4. 4

   For one recipe of jelly use 4 cups of grape juice.

5. 5

   Reserve the remaining juice in the refrigerator for a week or freeze for future use.

6. 6

   Pour grape juice into preserving pot and boil for 5 minutes.

7. 7

   While juice is boiling, warm the sugar in a 200 degree F oven.

8. 8

   Pour sugar into juice and cook over medium heat until it reaches 220 degrees F on candy thermometer (about 25 minutes).

9. 9

   Skim off foam.

10. 10

    Add a few drops of yellow food coloring if using scuppernongs to give it a richer color.

11. 11

    Pour into jars and seal.

12. 12

    Yields 4 half pints.