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 in the store to make this  homemade grape jelly recipe.


Scuppernong Grapes Water Sugar Fresh Lemon Juice SureJel Liquid Pectin

Boil the grapes for about 20 minutes stirring the whole time with a little bit of water, mashing them down occasionally until the thick skins of the scuppernongs release the grape  pulp and seed. Use a potatoes masher to mash any remaining grapes and to help the pulp to release the grape juice.


Once the grapes have cooked and released the pulp you will strain the grape skins, pulp, and seeds through a jelly bag or cheesecloth.  Avoid squeezing the juice through the jelly bag to avoid cloudy juice. Once you have 3 1/2 cups of juice, discard the solids.


Combine the juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling. Bring to a hard boil that can not be stirred down. Add the pouch of liquid pectin. Stir and return to a hard 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. Place lids and band on. 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.


You can download and print these cute Scuppernong Jelly labels.  The 2 ½ inch canning label will fit both wide mouth and regular mouth canning lids.


White Instagram


Click Here To Subscribe