Time to make some.............jelly!



2 quarts scuppernong or muscadine grapes, stemmed & washed
3 to 4 cups sugar, to taste

Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes stir occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp until softened. Press pulp through a sieve or food mill to remove seeds. Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking. You can also test for jelling by removing the pan from the heat and chilling a dab of it. Pour immediately into hot, sterilized jars, leaving 1/4-inch head space. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings. Process in a boiling water bath for 15 minutes.
Makes about 1/2-pint jars.


Ambre said...

At first glance I thought you were going to do a piece on cannon balls!


rdl said...

i love plums!! post yr. recipe por favor with sugar on top. :D

rdl said...

Thanks! you're so good. :D