Living in the hot and humid south eastern US has one perk in August: Scuppernoggs almost ripe and ready to be picked. I grew up calling this southern grape scuplin, but the proper name for it is muscadine.
The week before my baby was born last year I went out to a friend’s vine and picked a cooler full of scuppernoggs that were so ripe, they fell into my hands when I touched them.
The day before my son was born, I made 24 jars of jelly. Thus, my mom refers to this batch as “Nesting Jelly.”
I used a recipe from PickYourOwn.Org . I recommend using their site for instructions, as they are very detailed.
The basic instructions for making jelly are:
1) put your scuppernoggs in the food processor, pulverize them.
2) Cook the grapes.
3) Strain the juice from the grapes.
4) Cook the juice with sugar and Sure-Gel
If you live in a region that is sadly without scuppernongs, you can find some jelly to send from our farmers’ market here in Paxton!