If you live in the south and have a patch of scuppernong or muscadine grapes growing you need to learn How To Make Scuppernong Jelly.
No scuppernong grapes in your neck of the woods?
No problem, you can use any type of grape you have on hand to make this homemade grape jelly recipe.
I love making homemade jams and jellies and have been trying to make this particular canning recipe for years. Muscadine or Scuppernong Jelly is a southern treat.
Scuppernong Grapes
Scuppernong or Muscadine grapes are only available for a few weeks here in Florida.
I had my first taste of scuppernong grapes back in 1990.
Yes, I remember perfectly what year I ate scuppernong or muscadine grapes for the first time.
Back in 1990, I lived in Vidalia, Georgia. I was pregnant with my middle child.
Ladies, if you have ever been pregnant you know what it is like when you crave one particular food!
I ate so many scuppernong grapes at the end of my pregnancy. Scuppernongs are in season in September and October in Georgia.
My due date was the end of October. I gorged myself for a good two months on those fat golden bronze globes.
Not long after I had my son on October 30th we moved back to Florida.
For years I didn't see a Scuppernong grape.
But in the past few years, Muscadine Bronze and Muscadine Black grapes have started showing up in the produce section of the grocery stores here in Florida.
Finally, last year I had a chance to make two batches of Scuppernong Jelly.
I made one batch of jelly with Muscadine Bronze and one batch with Muscadine Black grapes.
The jelly made from Muscadine Bronze will yield a jelly that is a beautiful pale golden color.
Jelly made with the Muscadine Black grapes with yield a jelly that is a pale purple color.
Both batches of Scuppernong Jelly taste amazing.
You can use Scuppernong Jelly just like you would any other grape jelly.
Homemade Grape Jelly
Imagine stocking the pantry full of all the grape jelly your family will eat for the entire year.
It is possible when you make your own preserves like this homemade Scuppernong grape jelly recipe.
How about homemade strawberry preserves?
Homemade jelly and jams are easy to make once you learn how to hot water bath can.
To make homemade grape jelly you will need to extract the juice from the grapes.
Making grape juice it pretty easy.
All you need to do is boil the grapes with a little bit of water, mashing them down occasionally until the thick skins of the scuppernongs release the grape pulp and seed.
If using regular grapes like Concord or red grapes you buy at the store this will be much easier because the skin of a concord grape is very thin compared to the skin of a Muscadine grape.
Once the grapes have cooked and released the pulp you will strain the grape skins, pulp, and seeds through a jelly bag.
Avoid squeezing the juice through the jelly bag to avoid cloudy juice.
If using a jelly bag with a stand the weight from the cooked grapes will help the juice drain through the cloth jelly bag.
Once you have extracted the grape juice you can follow the step by step instructions to make Scuppernong Jelly below.
You can also refrigerate the grape juice for a day or two before making the homemade grape jelly if you need to.
Free Scuppernong Canning Labels
I love to make pretty printable canning labels for my homemade jams and jellies. When I do I like to share them with you.
You can download and print these Scuppernong Jelly labels on (affiliate link) Avery 22818 2 ½ inch round labels. The 2 ½ inch canning label will fit both wide mouth and regular mouth canning lids.
You can use white labels or brown kraft labels. I am partial to the brown kraft labels myself.
You can print or save the free printable Scuppernong Jelly Canning Label by clicking here.
How To Make Scuppernong Grape Jelly
Ingredients
- 6 to 6 ½ lbs ripe scuppernong grapes
- 1 cup of water
- 5 ½ cup sugar
- 2 tablespoons fresh lemon juice
- 3 oz pouch SureJel Liquid Pectin
Directions
- Wash the grapes under cold running water and remove any stems or leaves. Place the grapes in a 6 quart or larger pot and add the water. On high heat bring the grapes to a boil. Boil stirring constantly for 20 minutes or until the skins have slipped and most of the seeds have been released from the pulp. Use a metal potato mashers to help things along.
- After 20 minutes and the skins have softened remove from the heat. Use the potatoes masher to mash any remaining grapes and to help the pulp to release the grape juice.
- Line a large wire mesh strainer with a triple layer of cheesecloth or with a large lint-free flour sack towel. Carefully pour the hot pot of muscadine grape into the cheesecloth or flour sack. Allow the juice to slowly drain for at least an hour. Once you have 3 ⅔ cups of juice discard the solids.
- Combine the scuppernong grape juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling.
- Heat on medium high until the sugar has dissolved. Increase the heat to high and bring to a hard boil. Once it has reached a hard boil that can not be stirred down add the pouch of liquid pectin. Stir to combine and return to a hard boil. Boil for one minute.
- Remove the pot from the heat and carefully remove the foam.
- Fill hot jars with hot jelly leaving a ¼ inch headspace. Wipe jar rim with a damp paper towel. Place a flat lid on and apply the band to fingertip tight.
- Process filled the jars in a hot water bath canner for 10 minutes. Turn off heat. Cool 5 minutes then remove the jars from the canner.
Helpful tips for making Scuppernong Grape Jelly
- I made two batches of scuppernong jelly. I made one batch with Muscadine Bronze Grapes and one batch with Muscadine Black Grapes.
- You can tie the corners of the cheesecloth or towel up with twine and hang it to drip into the bowl or use a (affiliate link) Jelly Strainer Stand with Bag if you have one.
- Depending on how much Scuppernong Jelly you plan to make preparing the juice can be time-consuming. After making the muscadine grape juice you can refrigerate it overnight and make the jelly the next day.
Special Equipment needed to make Scuppernong Jelly
(affiliate links)
- Jelly Jars: Kerr Wide Mouth ½ pint jars
- Jelly Bag: NorPro Jelly Bag with Stand
More Jam and Jelly Recipes
Check out some of my favorite homemade jam and jelly recipes below. You can also find all my canning recipes here.
Print the Scuppernong Jelly Recipe below
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
How To Make Scuppernong Jelly
Ingredients
- 6 to 6 ½ lbs ripe scuppernong grapes
- 1 cup of water
- 5 ½ cup sugar
- 2 tablespoons fresh lemon juice
- 3 oz pouch SureJel Liquid Pectin
Instructions
- Wash the grapes under cold running water and remove any stems or leaves.
- Place the grapes in a 6 quart or larger pot and add the water. On high heat bring the grapes to a boil.
- Boil stirring constantly for 20 minutes or until the skins have slipped and most of the seeds have been released from the pulp. Use a metal potato mashers to help things along.
- After 20 minutes and the skins have softened remove from the heat. Use the potato masher to mash any remaining grapes and to help the pulp to release the grape juice.
- Line a large wire mesh strainer with a triple layer of cheesecloth or with a large lint-free flour sack towel, or a jelly bag.
- Carefully pour the hot pot of muscadine grape into the cheesecloth or flour sack, or jelly bag.
- Allow the juice to slowly drain for at least an hour. Once you have 3 ⅔ cups of juice discard the solids.
- Combine the scuppernong grape juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling.
- Heat on medium-high and occasionally stir until the sugar has dissolved. Increase the heat to high and bring to a hard boil.
- Once the scuppernong juice has reached a hard boil that can not be stirred down add the pouch of liquid pectin.
- Stir to combine and return to a hard boil. Boil for one minute exactly.
- Carefully remove the hot pot from the heat and use a spoon remove all of the foam that has settled on the top of the jelly. Discard the foam.
- Fill hot jelly jars with hot jelly leaving a ¼ inch headspace. Wipe jar rim with a damp paper towel.
- Place a flat lid on the jar and apply the band to fingertip tight.
- Process filled the jars in a hot water bath canner for 10 minutes. Turn off heat. Cool 5 minutes then remove the jars from the canner.
- Check for a proper seal after and hour.
- Place the jars on a towel and allow to cool overnight before labeling and storing.
Video
Recipe Expert Tips
- Recipe Source: The All New Ball Book of Canning and Preserving
Nutrition
Check out the Flour On My Face Canning Recipe page for more hot water bath canning recipes.
Lburg
You can make hull pie from those left-over grape hulls.
joyce
God has gifted you so much with this talent.
Thank you for sharing it with others.
I appreciate you.
Blessings,
joyce
Colleene
Made this from our bronze muscadine growing on our farm. Turned out amazing!
Selina Johnson
My jelly didn’t set- suggestions?
Arlene Mobley
Selina
It is very hard to know without more information. If you followed my recipe exactly as it is written your jelly should have set up.
Did you measure the sugar and juice correctly using a measuring cup for liquids?
Did you use the same pectic I recommended? I have never had a jam or jelly not set up using the pectin I have recommended.
How long did you wait to check the set? Some jellies, jams and marmalades can take a few weeks to set.
Did you refrigerate the jelly before checking the set? Hot or warm jelly is always thinner than cold.
I hope that helps.
Carolyn Pulley
How do you remove the sea
Arlene Mobley
Hi Carolyn if you read the directions you will see that you need to drain the juice in a jelly bag. That will separate the seeds and skins from the grape juice.