Muscadines are very very sweet grapes, with a milder flavor than regular thin-skinned grapes. If you are unfamiliar with them - they're typically only seasonal and can usually only be found a few weeks to months out of the year. Muscadines have a very thick skin, that is inedible in it's raw form. You have to bite or slice off the end of each grape to eat it. I like to suck the whole pulp out, suck on it for a few seconds then swallow it whole, seeds and everything. I'm weird, I know.
Muscadine grapes come in green and red and sometimes a bronze color. For this, I'm using strictly green, but next batch I may try out making a blush of green and red cooked together.
This is a CANNED jelly recipe, so if you do not have a way to process your jars to preserve them, you must consume them within about 3 weeks, and they must be kept in the fridge. Other than the first 2 steps, this recipe is 90% what you find in a packet of sure-jell for standard grape jelly.
As with all jam and jelly recipes, there is a chance of getting a bit of scalding hot fruit spatter, so either wear socks or have a cool rag handy to grab and wipe your arm so you don't have to leave a boiling pot. Make sure use use a pot deep enough to have a few inches of open air on top.
Typical canning supplies: Canner, spoons, funnel, lid retriever, ladle, tongs, jars and lids, all SANITIZED.
I sanitize my equipment by bringing my canner to a boil and throwing everything in for 10 minutes, including the jars. When done, pull tongs out of the water by the end you have left sticking out of the top, and remove your items and let them out on a clean, dry paper towel or clean dry tea towel. Jars should be placed upright and will dry on their own while your fruit breaks down.
Also will need: Colander, potato masher, rubber or silicone spatula
7 cups of sugar
1 box of pectin, I prefer sure-jell
4 lbs of muscadine grapes
1 cup of muscadine grape wine or sweet white table wine
1 cup of muscadine cider or juice, or white grape juice
OR 2 cups of water
OR 2 cups of juice