Alabama Scuppernong Jelly
A sweet, musky jelly made from native scuppernong grapes, a lesser-known Alabama preserve tied to the state's wild muscadine vines.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 50 kcal
Equipment
- •Large pot
- •Jelly bag or cheesecloth
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 50 kcal
- fat
- 0
- carbs
- 13
- protein
- 0
- calories
- 50
Instructions
- 1
Wash the grapes. Simmer them with water in a large pot until soft, about 20 minutes.
- 2
Mash the grapes. Strain them through a jelly bag or cheesecloth overnight to collect the juice.
- 3
Measure the juice into a clean pot. You should have about 4 cups.
- 4
Whisk in the pectin. Bring the mixture to a rolling boil on the stovetop.
- 5
Add the sugar all at once, stirring constantly. Return to a full rolling boil for 1 minute.
- 6
Skim off the foam. Ladle the hot jelly into sterilized jars.
- 7
Seal the jars and process in a water bath, or refrigerate for shorter-term storage.
Chef's tips
Choose fully ripe, bronze scuppernongs (a sweet Southern wild grape) for the best flavor. Test the jelly set on a chilled plate before jarring, and sterilize jars thoroughly.
Storage
Store sealed jars in a cool pantry up to 1 year; refrigerate after opening.
Reheating
Not applicable; served cold or at room temperature.
Common mistakes to avoid
- •Skipping the straining step, which leaves gritty seeds and skins in the jelly
- •Not reaching a full rolling boil, which prevents the jelly from setting firmly
Serving suggestions
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