Recipe Archives->Preserving->Muscadine Jelly 01

Scuppernong or Muscadine Jelly
Yield: 4 half pints
                                                                                 
4 quarts scuppernong or Muscadine grapes
2 2/3 cups granulated sugar
water

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.

Printable version: muscadine-jelly01.txt.