Muscadine Jelly - cooking recipe

Ingredients

1 gal. muscadines
water to cover
1 lb. white sugar
1 pt. juice

Preparation

Boil muscadines until soft; strain in colandar.
Separate juice from pulp.
Add 1 pound sugar to one pint of juice.
Boil until it congeals when dropped in a cup of ice water.
It takes about 30 minutes or more.
Watch closely.
May stir slightly.
Pour in jars and seal.