A friend at work had been so generous as to lend me her backyard crop of scuppernong in exchange for a jar of jelly. I can’t thank her enough for opening my eyes to such a fascinating grape native to the South. A scuppernong is a type of muscadine that has a beautiful bronze, rough textured skin. In this recipe, I wanted to pair the grapes with an ingredient that would keep it’s bite. The scuppernong and balsamic both have a nice acidic bite in this surprisingly sweet jelly. I think regular balsamic would add even more flavor and give the jelly a richer color if that is something you’re looking for. This jelly is great on toast as well as paired with a good cheese on crackers.
Adapted from Southern Living
In a large saucepan, bring water and scuppernongs
to a boil. Cover and reduce heat to a simmer for
10 minutes. Allow to cool slightly after
scuppernongs have popped and released their
juices. Using a mesh strainer or cheesecloth,
strain liquid from the scuppernongs. Discard
solids. Measure out 4 cups of the scuppernong
juice and bring to a boil in a large pot with
lemon juice, balsamic, and pectin. Once liquid has
reached a boil, stir in sugar. Return to a boil,
stirring constantly for 1 minute. Remove from heat
and skim off foam. Immediately pour jelly into
jars and quickly cover with metal lids and bands.