Muscadine Juice
- 5 pounds muscadine or scuppernong grapes
- 5 cups water
- In a large Dutch oven, bring grapes and 5 cups water to a simmer over medium-high heat. Using a potato masher, continually mash grapes while they cook, about 15 minutes. Remove from heat, and strain through a fine-mesh sieve.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/muscadine-pepper-jelly/
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