Scuppernong or Muscadine Jelly

Scuppernong or Muscadine Jelly

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

Directions:
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.
Yields 4 half pints.
Scuppernong or Muscadine Jelly 142
Seasoned Tomato Sauce