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 you can buy.
INGREDIENTS
Ripe Scuppernong Grapes
Water
Sugar
Fresh Lemon Juice
SureJel Liquid Pectin
Wash grapes thoroughly under cold water, removing stems and leaves. Place in a large pot with water and bring to a boil. Stir and mash for about 20 minutes until skins loosen and seeds release.
Remove pot from heat and mash grapes again. Strain hot mixture through cheesecloth, flour sack towel, or jelly bag over a strainer. Let drain for at least an hour until you have about 3 ⅔ cups juice.
Combine grape juice, sugar, and lemon juice in a large pot. Dissolve sugar, then bring to a hard boil. Add liquid pectin, stir, and return to a hard boil. Boil for exactly one minute, then skim foam.
Ladle hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims, add lids and bands, then process in boiling water bath for 10 minutes. Cool jars, check seals, and let sit overnight before labeling and storing.