Notes

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.