Scuppernong or Muscadine Jelly
Old-time muscadine or scuppernong jelly can be prepared without added pectin, yielding 3 to 4 pints.
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Instructions
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Preheat the oven to 200 F and start boiling water for a water bath.
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Stem and wash grapes, then mash and simmer them in a pot covered with water for 20 minutes.
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Extract juice by pressing through a colander, then strain it through cheesecloth.
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Heat 4 cups of the strained grape juice to boiling for 5 minutes.
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Add the oven-heated sugar to the boiling juice and cook over medium heat until it reaches 220 F.
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Skim any foam from the surface.
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Carefully pour the hot jelly into sterilized jars, seal them, and then process in the boiling water bath for 15 minutes, checking seals afterward.