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Scuppernongs are a green-gold variety of the sweet and fragrant muscadine grapes that grow in parts of the South. The house I called home until I was an adult had a glorious Scuppernong arbor in the backyard. Picking the thick-skinned, seed-laced grapes became a family affair each September. With a bowl in hand and my feet on a stool, even as a child, I treasured those grapes as much as gold. The sweet but slightly sour aroma that marked the beginning of fall will forever be in my memory.

Rebecca Lang
Recipe by Southern Living October 2012

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Credit: Jennifer Davick

Recipe Summary

hands-on:
45 mins
bake:
56 mins
total:
1 hr 41 mins
Yield:
Makes 4 to 6 (8-oz.) jars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash Scuppernongs; place in a 6-qt. stainless-steel or enameled Dutch oven, or other large, heavy, nonreactive saucepan. Add 1 cup water, and bring to a boil. Boil, stirring frequently, 20 minutes or until most of seeds have been released from pulp, crushing Scuppernongs with a potato masher to slip skins from pulp.

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  • Rinse cheesecloth, and wring out excess water. Line a large colander with cheesecloth. Set colander over a large bowl or pot. Pour Scuppernong mixture into cheesecloth, and let stand at least 1 hour. Measure liquid (you should have about 41⁄2 cups), and return to Dutch oven, discarding solids.

  • Sterilize jars, and prepare lids as described on page

  • While jars are boiling, add 3⁄4 cup sugar for each 1 cup juice to Scuppernong juice in Dutch oven. Add lemon juice. Bring to a rolling boil. Boil 5 minutes, stirring frequently.

  • Sprinkle in pectin, stir well, and return to a rolling boil. Boil 1 minute. Remove  from heat, and let stand until boiling subsides. Skim foam from surface with a metal spoon, and discard.

  • Fill and process jars as described on page Store properly sealed jars in a cool, dark place. Let stand at least 1 week before serving to allow jelly to fully set. Serve on biscuits or with Brie and crackers, if desired.

Source

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