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 seal.

Yields 4 half pints. http://www.vitaille.com


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