Scuppernong Jelly is a Southern treat when you have the pick of wild Muscadine grapes. If you can't find Muscadine grapes you can use any grape from the store to make this homemade grape jelly recipe.
Wash grapes, remove stems and leaves, then place in a large pot with water. Bring to a boil and cook 20 minutes, stirring constantly and mashing until skins soften and seeds release.
Remove grapes from heat and mash thoroughly to release remaining juice. Pour the hot grape mixture into a cheesecloth-lined strainer or jelly bag and allow juice to drain for at least one hour.
Measure 3⅔ cups grape juice into a large pot with sugar and lemon juice. Heat until sugar dissolves, bring to a hard boil, add liquid pectin, and boil exactly one minute.
Remove from heat, skim away foam, and fill hot jars, leaving ¼-inch headspace. Apply lids and bands, process 10 minutes in a water bath, then cool, check seals, label, and store.