Scuppernong or muscadine jelly recipe in the canning category

: Wash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes. Press out juice through a colander. Then strain through cheesecloth. For one recipe of jelly use 4 cups of grape juice. Reserve the remaining juice in the refrigerator for a week or freeze for future use. Pour grape juice into preserving pot and boil for 5 minutes. While juice is boiling, warm the sugar in a 200 degrees F oven. Pour sugar into juice and cook over medium heat until it reaches 220 degrees F on candy thermometer, about 25 minutes. Skim off foam. Add a few drops of yellow food coloring if using scuppernongs to give it a richer color. Pour into jars and seal.