2 qts. muscadine
6 c. sugar

Separate pulp from skins or cook pulp and skins together. Cook, adding enough water to keep from sticking. Press through a sieve or food mill to remove seeds. Combine pulp and skins and sugar. Bring to boil until sugar dissolves. Cook almost to jelling point, about 10 minutes. As mixture thickens, stir to prevent sticking. Pour into hot jars. Leave 1/4-inch head space. Process 15 minutes in boiling water bath.