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Muscadine or Scuppernong Jelly without added pectin


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Muscadine or Scuppernong Jelly without added pectin

  • 4 cups muscadine or scuppernong juice
  • 3 cups sugar

Yield: 3 or 4 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Wash and rinse jars; keep warm until ready to fill. Prepare lids according to manufacturer's directions.

To Prepare Juice - Select grapes that are in the just ripe stage. Wash and crush grapes. Without adding water, boil and simmer for about 10 minutes, stirring constantly. Press juice from the heated grapes. Pour the cool juice into glass containers and set in refrigerator. The next day strain the juice through a cloth jelly bag. Do not squeeze the bag.

To Make Jelly - Sterilize canning jars. Heat 4 cups of juice to boiling in a saucepot. Add 3 cups sugar and stir until the sugar dissolves. Then boil rapidly over high heat to 8F above the boiling point of water or until jelly mixture sheets from a spoon. (See Testing Jelly Without Added Pectin.)

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Muscadine or Scuppernong Jelly in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Making Jelly