- 2 quarts scuppernong or muscadine grapes, stemmed & washed
- 3 to 4 cups sugar, to taste
Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.
Note: You can also test for jelling by removing the pan from the heat and chilling a dab of it.
Pour immediately into hot, sterilized jars, leaving 1/4-inch head space. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings. Process in a boiling water bath for 15 minutes.
Makes about 1/2-pint jars.