Scuppernong or Muscadine Jelly
4 quarts scuppernong or Muscadine grapes
2 2/3 cups granulated sugar
• 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 refrigerate or freeze.
Yields 4 half pints.
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