Wash the muscadines well, removing any stems and leaves.
Pour the grapes into a large pot and add just enough water to cover the grapes by two inches.
Cover the pot and bring to a boil over medium-high heat.
Reduce heat to medium and continue to cook until the grapes are tender (about 30 min.).
Do NOT Drain. Using a potato masher, mash the grapes very well. You can use a food mill to separate the juice from the pulp, though I haven’t found this step necessary.
Pour the juice out of the pot and into another container (I like using a gallon mason jar), straining to remove all skin and seeds. You should end up with at least 6 cups of juice. Return the strained juice back to the pot.
In a small bowl, mix together the pectin and 1/4 c. sugar; add mixture to juice and bring to a rolling boil over medium-high heat.
Add remaining sugar, stirring to dissolve, and bring back to a full boil.
Reduce heat to simmer over medium-low heat. You should continue to see small bubbles popping as it cooks. Allow to simmer for about 15 min.
While the liquid is cooking, make sure your jars are sterilized and remain hot until ready to use. Also have your lids in simmering water (do not boil).
Using a cold spoon, test the jelly by scooping a small amount of the liquid out and allowing it to cool at room temperature for a few minutes. Continue simmering while you wait.When the jelly sets (gets gel-like) on the spoon, you know it’sready. If it remains runny, allow the liquid to simmer for 5-10 moreminutes and then try the spoon test again until it sets after coolingto touch. Using a funnel and ladle, fill hot jars with hot liquid to 1/2″- 1/4″ from the rim. Wipe rim with wet rag to remove anything sticky, then place the two piece lids on the jars and screw tight to seal.
Using a jar lifter, gently lower filled jars into hot water in a water bath canner. Make sure there is enough water in the canner to cover the jars by 1-2 inches.
When the canner is filled, cover with lid and bring to a rolling boil. Allow to boil for 10 min, then remove the jars from the canner using a jar lifter.
Allow the jars to cool at room temp for 24 hours before testing the lids to make sure they are sealed properly. Store any unsealed jars in the fridge.
