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1
Wash the fruit and remove the stems.
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2
Place the fruit in a large bowl, and using your hands, a fork, or a potato masher, squeeze the grapes.
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3
Place the fruit in a large, stainless steel or enamel pot, and using your hands, mash until no large pieces of fruit remain.
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4
Add just enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat.
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5
Decrease the heat to low, and simmer until very juicy, about 20 minutes.
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6
Transfer the mixture to a jelly bag (see page 293) and allow to hang over a bowl for at least 6 hours or overnight.
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7
Measure the juice; you should have about 8 cups.
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8
When you are ready to make the jelly, place a wire rack on a rimmed baking sheet.
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9
Place several small plates in the freezer to use later to test the consistency of the jelly.
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10
Sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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11
Remove the jars from the water and place upside down to drain on the prepared rack.
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12
Remove the lids from the water and dry with a clean towel.
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13
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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14
When they are cool enough to handle, dry them with a clean towel.
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15
Set aside.
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16
In a large, heavy-bottomed saucepan, combine the scuppernong juice (you should have about 16 cups, or 4 quarts), sugar, lemon juice, and salt.
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17
Follow the procedure for Raspberry Jam (page 289), including ringing the scuppernong mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good.
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18
Store the unopened jars of jam at room temperature for up to 1 year.
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19
Once the jam is opened, store in the refrigerator for up to 1 month.
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20
For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom.
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21
Freeze for up to 1 year or refrigerate for up to 1 month.
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22
A jelly bag is used for straining pressed juice when making jelly.
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23
It may be made of several thicknesses of cheesecloth, or of cotton flannel or firm unbleached muslin.
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24
These are available online and in some hardware stores and gourmet shops.
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25
Meme used to use an old cotton pillowcase.
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26
When making jelly, it is important not to squeeze the fruit.
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27
Let the fruit hang in the jelly bag and slowly drip out into a bowl.
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28
Squeezing the mixture will produce cloudy juice, which makes for cloudy jelly.
