Plains Muscadine Jelly

INGREDIENTS

INSTRUCTIONS

Place your grapes in a large enamelized pot and add sufficient water to
cover. Bring slowly to a full boil. Reduce heat and let simmer until very
tender, stirring frequently. Press through a coarse sieve, to remove skins
and seeds, then turn pulp and juice into a jelly bag. Drain well but do not
squeeze the bag or jully will be cloudy. Measure juice - for each 6 cups of
juice add 4-1/2 cups sugar. Set over high heat and bring to a full boil,
stirring constantly. Boil hard until jelly falls lazily from the spoon in
"sheets" (220'F. on thermometer). Remove from heat and skim. Seal in hot
sterilized jars.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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