Directions: |
Directions:For the juice, remove any stems and discard blemished fruit from the muscadines. Add to a large 8 to 10 quart pot and run through several cycles of water until water runs clear. Add 2 cups of fresh water, bring to a boil, reduce to simmer and cook for for 20 minutes. Use a potato masher to crush the grapes periodically as they cook.
Remove from heat and let cool slightly. Line a large sieve with several layers of cheesecloth and allow the mixture to drip through naturally on it's own, stirring occasionally and adding more of the pulp, for at least an hour or longer, for the most clear juice. Otherwise, work mixture gently through the sieve, straining several times. You should get at least 5 to 6 cups of juice. Discard or compost the solids. The juice may be refrigerated or frozen at this point for later use. You may also sweeten it to taste for a drinking juice.
To prepare jelly, return 5 cups of the juice to the pot and add the lemon juice. Stir in the pectin, and stirring occasionally, bring to a rolling boil, that is, one that cannot be stirred down. Add in all of the sugar, all at once, stirring to dissolve. Bring back up to a rolling boil and boil hard for 1 minute 15 seconds, stirring constantly. Remove from heat, let rest for 5 minutes, then skim foam off the top. Ladle into jars, leaving 1/4 inch headspace. Wipe rims and process in a hot water boiling canner for 10 minutes. Makes about 8 half pint jars.
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Personal
Notes: |
Personal
Notes: Nolly says: Momma's Recipe and technique perfected through her lifetime. I remember the steaming gauze bags of scuppernong juice hanging over ceramic bowls set on the desk on Mammy's back porch. Her trellised scuppernong arbor was so old the trunks of the vines were the size of trees and the grapes hung in huge clusters. This arbor was located between the neat vegetable garden and her chicken coop and compost pile. Momma and I made muscadine jelly. The dark purple wild grapes were plentiful around Doodle Hill. We used the Joy of Cooking recipe for making jelly without Certo. We carefully watched the jelly boil until it "sheeted" off the spoon. Fresh and delicious it was home grown and home made jelly. The more greenish bronze version is actually the original muscadine cultivar, most commonly associated with North Carolina and earning the name scuppernong from the region along the Scuppernong River, where it was first found. The scuppernong is actually the state fruit of North Carolina and may even well be the oldest cultivated grapevine in the world, dating back at least 400 years.
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This recipe for Scuppernong /Muscadine Jelly is from