MUSCADINE JELLY

Pulp the muscadines, saving all the pulp and juice, and to one quart throw in a dozen or so of the hulls to give it a rich crimson color. Without the hulls the jelly will have a muddy color, and too much of them gives a dark ugly red. After putting in the hulls, if you find there is not juice enough to prevent scorching, add a little water, then set on a brisk fire and let it cook from twenty to thirty minutes ; remove from the fire and strain through a flannel bag. This is the only time it must be strained. To one quart of juice add one pint of sugar, and return to the fire and let it boil hard twenty minutes without stirring. Then take out a little in a saucer and let it cool ; if not stiff enough let it boil longer.