Nathan Baker

News Editor

Muscadine grapes are native to the South. They’re bigger, rounder and sweeter than most other varieties of popular grapes.

After boiling and mashing, I pressed my juice through a strainer. Add sugar and pectin and boil a little more, and your jelly is ready for jars.

To make jelly, barely cover your muscadines with water and heat them to boiling. When they start to get hot, crush them with a potato masher.

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