Make Southern homemade jelly with sweet, musky-flavored scuppernong grapes--a variety of muscadline grapes.
Yield: 8 half pints
- 4 cups Scuppernong Juice
- 2 teaspoons lemon juice
- 1 (3-ounce) package liquid pectin
- 7 cups sugar
- Bring first 3 ingredients to a boil in a Dutch oven, stirring constantly; stir in sugar. Return to a boil; boil, stirring constantly, 1 minute. Remove from heat; skim off foam.
- Pour hot jelly into hot, sterilized jars quickly, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in a boiling-water bath 5 minutes.
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