Scuppernong Jelly

Skupernongi is a green-golden variety of sweet and aromatic muscat grapes that grows in the southern regions. In the house I called home until I was an adult, there was a magnificent scoopernong gazebo in the backyard. Picking grapes with thick skins and seeds has become a family affair every September. With a bowl in my hands and my feet on a stool, even as a child, I valued these grapes like gold. The sweet but slightly sour fragrance that marked the beginning of autumn will always remain in my memory.
Wash the scoopernongs; place them in a 6 cc stainless steel roaster or enamel roaster-a roaster or other large, heavy, non-reactive pan. Add 1 cup of water and bring to a boil. Cook, stirring frequently, for 20 minutes or until most of the seeds have come out of the pulp. Chop the garlic using a potato masher to remove the skin from the pulp.Wash the gauze and wring out any excess water. Cover a large colander with cheesecloth. Cover a large bowl or pot with a colander. Put the garlic mixture on cheesecloth and let it stand for at least 1 hour. Measure out the liquid (you should get about 41/2 cups) and return to the roaster, getting rid of the dry substances.Sterilize the cans and prepare the lids as described on pageWhile the jars are boiling, add 3-4 cups of sugar for each 1 cup of juice to make the garlic juice in the roaster. Add lemon juice. Bring to a boil. Cook for 5 minutes, stirring frequently.Sprinkle with pectin, mix well and bring to a boil. Cook for 1 minute. Remove from the heat and allow to simmer until the boiling subsides. Remove the foam from the surface with a metal spoon and discard.Fill and process the cans as described on the page Store tightly sealed cans in a cool, dark place. Before serving, allow the jelly to infuse for at least 1 week, so that it is completely frozen. Serve with cookies or Brie cheese and crackers, if desired.