Muscadine or Scuppernong Jelly
|Course : Jelly
|4 cups muscadine juice
|3 cups sugar
Preparation / Directions:
To prepare juice, select grapes that are in the just-ripe stage. Wash
and crush grapes. Without adding water, boil and simmer for about 10
minutes, stirring constantly. Press juice from the heated grapes. Pour
the cool juice into glass contaiiners and set in refrigerator. The next
day, straing the juice through a flannel bag. Do not squeese the bag.
To make jelly, sterilize canning jars. Heat 4 cups of juice to boiling
in a saucepot. Add 3 cups sugar and stir until the sugar dissolves.
Then boil rapidly over high heat to 8 deg F above the boiling point of
water (BS note: usually 220 deg -- some cook to 221) or until jelly
mixture sheets from a spoon.
Remove from heat and quickly skim off foam. Pour jelly immediately into
hot ccanning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust
lids. Process 5 minutes in a boiliing water bath.