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.

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.