Plains Muscadine Jelly

1. Place your grapes in a large enamelized pot and add sufficient water to cover.
2. Bring slowly to a full boil.
3. Reducei heat and let simmer until very tender, stirring frequently.
4. Press through a coarse sieve, to remove skins and seeds, then turn pulp and juice into a jelly bag. Drain well but do not squeeze the bag or jully will be cloudy.
5. Measure juice - for each 6 cups of juice add 4-1/2 cups sugar.
6. Set over high heat and bring to a full boil, stirring constantly.
7. Boil hard until jelly falls lazily from the spoon in "sheets" (220'F.
8. on thermometer).
9. Remove from heat and skim.
10. Seal in hot sterilized jars.