Recipe Archives->Preserving->Muscadine Jam 03

 
Muscadine or Scuppernong Jelly
 
4 cups muscadine juice
3 cups sugar
 
To prepare juice, select grapes that are in the just-ripe stage.
Wash and crush grapes.  Without adding water, boil and simmer for
about 10 minutes, stirring constantly.  Press juice from the heated
grapes.  Pour the cool juice into glass containers and set in
refrigerator.  The next day, straing the juice through a flannel
bag.  Do not squeese the bag.

To make jelly, sterilize canning jars.  Heat 4 cups of juice to
boiling in a saucepot.  Add 3 cups sugar and stir until the sugar
dissolves.  Then boil rapidly over high heat to 8 deg F above the
boiling point of water (220 to 221 degrees) or until jelly mixture
sheets from a spoon.

Remove from heat and quickly skim off foam.  Pour jelly immediately
into hot canning jars, leaving 1/4 inch headspace.  Wipe jar rims
and adjust lids.  Process 5 minutes in a boiliing water bath.

Printable version: muscadine-jam03.txt.