Make Scuppernong Jelly
Scuppernong grapes were named after the Scuppernong River in eastern North Carolina. They are a variety of muscadine grape native to the United States and have been cultivated for more than 400 years. The juice of scuppernong grapes is sweet and light. The grapes are used in jams and jellies and made into wine and pies. Making scuppernong jelly is a simple process. Pectin is used to make a jelly-like consistency, and the amount of sugar can be regulated to create a low-calorie spread.
Instructions
1. Wash 5 lbs. of scuppernong grapes in cool water. Pick out leaves and stems.
2. Place the grapes in a large bowl and crush them with a potato masher to extract the juice. Or use a food processor fitted with the chopping blade.
3. Bring the crushed grapes to a boil in a large pot over medium heat. Stir frequently. Once the grapes have reached a boil, reduce the heat to medium and simmer 10 minutes.
4. Use a food mill to crush larger pieces of the crushed grapes. This step is optional.
5. Strain the juice from the hot scuppernongs with a jelly strainer placed over a large bowl. If you don't have a jelly strainer, line a colander with cheesecloth, place it over a large bowl and pour the grapes in.
6. Combine one box of pectin with 1/4 cup sugar. Stir it into the strained scuppernong juice in a large pot and bring to a boil, stirring frequently.
7. Add 6 3/4 cups of sugar if you're using regular pectin or add 3 3/4 cups sugar if you're using low-sugar pectin. Bring to a full, rolling boil and cook 1 minute.
8. Test the mixture for thickness by letting a spoonful cool on a spoon. If the jelly isn't thick enough, add a few tablespoons of pectin and boil again for 1 minute.
9. Process the jelly in jars with tight-fitting lids in a water bath canner for 5 minutes and store in a cool, dark place.
Tags: large bowl, crushed grapes, cups sugar, cups sugar using, jelly strainer
