Save the season
Muscadine Jelly
The Southern porch classic: thick-skinned muscadines or bronze scuppernongs simmered and strained into a musky-sweet juice, then set with pectin and water-bath canned.
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Ingredients
one batchFrom the garden
- 3½ lb muscadine or scuppernong grapes, stemmed and rinsed · to yield 5 cups juice; a handful of slightly underripe grapes sharpens the set
From the pantry
- 7 cups granulated sugar · measured out in advance; the full amount is required for the set
- 1¾ oz powdered fruit pectin · one standard box