• Wash muscadine grapes with cold running water. Remove stems.
• Add grapes and 1 cup water to an 8-quart stainless steel pot. Bring to a boil over medium-high heat, stirring occasionally. As the grapes start to soften, mash with the back of a spoon or a potato masher. (Be careful! As you mash the grapes, they tend to burst open and splatter hot juice if left whole.)
• Reduce heat and let simmer 20 minutes, stirring often, or until the seeds and pulp has released from the skins. The skins will need to be very soft at this point.
• Line a large mesh strainer or colander with 3 layers of cheesecloth or use a jelly strainer bag on a stand . Place the strainer or jelly strainer bag over a wide rimmed bowl or the pot you boiled them in to catch the juice that drips.
• Carefully pour hot cooked grape mixture into the cheesecloth-lined strainer or jelly strainer bag on a stand. Let the mixture drip for at least 1 hour, occasionally stirring the mixture to help allow the liquid to drip out into the bowl to get 2 cups grape juice. Discard solids.
• Sterilize four half pint or 2 pint jars. Find 3 easy ways to sterilize jars in the notes section.
• In a large bowl, add the 2 cups of strained grape juice.

  Pro tip: I like to heat the grape juice to warm-not hot to help dissolve the sugar.
• Measure 4 cups sugar (with dry measuring cup) and add the sugar to the grape juice, stirring well. Let stand (not on the heat) 10 minutes, stirring occasionally.
• Combine the liquid pectin and 2 tablespoons water in a small bowl, then stir it into the muscadine-sugar mixture. Stir slowly for at least 3 minutes or until the sugar has dissolved completely.
• Carefully pour into prepared jars (or freezer containers if freezing), leaving ½-inch space at the top. Wipe jar rims to remove any drips. Cover with lids and screw on the bands.

For Shelf Stable Jelly:

• If planning to store on a shelf, process in a boiling water bath for 5 minutes.
• For a water bath, bring water to a boil in a deep stock pot. The pot must be deep enough to cover the jar tops. Place a canning rack in the bottom of the pot to lift the jars off the bottom. I use a small round cooling rack.
• Carefully place the jars in the boiling water and bring back to a rolling boil. Boil for 5 minutes. Remove the jars carefully with a canning jar lifter. Let cool on a towel or cooling rack on the counter 24 hours before storing.

For Freezer/Fridge Jelly:

• For the freezer method, after filling jars or freezer containers with jelly, let it stand on the counter 24 hours. Then, the jelly may be stored in the fridge for up to 2 weeks or in the freezer for up to 1 year.
• Yield: 3 ¾ cups