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MUSCADINE GRAPE JELLY 
For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water or you will ruin the flavor. Place in pot and bring to boil until skins are tender.

Remove from heat and put through fruit juice masher and strainer. When cool enough, place in refrigerator until the next morning.

Strain through 2 thicknesses of cheesecloth. The juice is ready.

1 box powdered pectin
1 tbsp. lemon juice
7 c. sugar

Measure juice into a large pot (about 8-10 quart size). Mix pectin with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add sugar all at once.

Stir until sugar dissolves and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for 1 minute, stirring constantly.

Remove from heat; skim off foam using a metal spoon. Pour at once into sterilized jelly jars, leaving 1/4 inch headspace.

Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instruction. Process 5 minutes in a boiling water bath.

Makes about 8 half pint jars.

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