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- 4 quarts ripe scuppernong or muscadine grapes
- 3 cups sugar
Stem and wash grapes; mash and place in a pot with water to cover. Simmer
for 20 minutes. Press juice out through a colander, then strain through
cheesecloth. Take 4 cups of the grape juice (reserve the rest in the
refrigerator or freezer for another batch). Pour measured juice back into the pot and
heat to boiling. Boil juice for 5 minutes. Meanwhile, heat the sugar in a pan in
a 200° oven. Pour sugar into juice and cook over medium heat
until it reaches 220° on a candy thermometer, or about 25 minutes. It should sheet from a cold spoon. You can also test by removing from the heat and putting a dab in the refrigerator to cool.
Skim off foam. If making scuppernong jelly, you can add a few drops of
yellow food coloring to make it more colorful. Pour into hot, sterilized
jars and seal (wipe jar mouths with paper towel moistened with boiled
water). Process in boiling water bath for 15 minutes, check seals.
Makes 4 pints.
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