Scuppernong or Muscadine Jelly

1. Gather the ingredients.

2. Stem and wash grapes. Mash and place in a pot with water to cover. Simmer for 20 minutes.

3. Press juice out through a colander, then strain through cheesecloth.

4. Pour 4 cups grape juice back into pot and heat to boiling. Boil juice for 5 minutes.

5. Meanwhile, heat sugar in a pan in a 200 F oven.

6. Pour sugar into juice and cook over medium heat until it reaches 220 F on a candy thermometer.

7. Skim off foam.

8. Pour into hot, sterilized jars and seal (wipe jar mouths with a paper towel moistened with boiled water).

9. Process in boiling water bath for 15 minutes. Check seals.

Tests for Jelling Point

• Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or eight degrees above the boiling point depending on altitude. For every 1,000 feet of altitude above sea level, subtract two degrees. 
• Freezer Test: Put two or three small plates or saucers in the freezer. Near the end of the cooking time, begin to test. Drop a small dollop of jam on an ice-cold plate. Put it back in the freezer for about 2 minutes. If the jam forms a "skin" and wrinkles slightly when gently prodded with your fingertip, the jam is done. If it is still runny and your finger easily makes a trail through it, test again in after few more minutes.
• Cold Spoon Test: Put several flatware spoons in the refrigerator. Dip a cold spoon into the boiling mixture and lift it over the pan. Let it run off the spoon. When a few drops come together and "sheet" off the spoon, the jam is done.