Muscadine Jelly

To prepare juice, select grapes that are in the just-ripe stage. Wash and crush grapes. Without adding water, boil and simmer for about 10 minutes, stirring constantly. Press juice from the heated grapes. Pour the cool juice into glass containers and set in refrigerator. The next day, straing the juice through a flannel bag. Do not squeese the bag. To make jelly, sterilize canning jars. Heat 4 cups of juice to boiling in a saucepot. Add 3 cups sugar and stir until the sugar dissolves. Then boil rapidly over high heat to 8 deg F above the boiling point of water (220 to 221 degrees) or until jelly mixture sheets from a spoon. Remove from heat and quickly skim off foam. Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiliing water bath.