Scuppernong or muscadine jelly
Scuppernong or muscadine jelly recipe in the canning category
Recipe ingredients:
- 4 quarts scuppernong or Muscadine grapes
- 2 2/3 cups granulated sugar
Recipe method:
- 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 degrees 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.
Tags: scuppernong, muscadine, jelly, recipe, canning, recipes, cooking