The process...

The muscadines from yesterday are placed in a pot with water and brought to a quick boil to soften the peel. They are then "smashed" by hand and strained through cheese cloth. This forms the juice. The hulls, seeds and remains are taken to the compost. We let our juice "set" in the refrigerator for a couple days to let the "crystals" form and the sediment to settle. We then strain the juice again into a pot. This time sugar and gelatin is added. The mixture is brought to a boil which is what you see above.
To be continued...

[Taffy]

Almost looks like the Milky Way!

[Pat Knowles]

Hmm quite a process then.. more to it than basic jam making...I expect it’s a lovely fruity taste.

[Margaret Brown]

Super rolling boil, Is is a jelly?

[Kate]

Close to the color of a rose' wine.

[KV]

Cool... lovely color.

[Carol McClelland]

Gary, how close are you to where Sally made landfall? Hope y’all are safe!

[Valerina]

Lovely bubbles!

[Kathy]

I like the boiling, ready to explode bubbles.

[Pat]

Lovely pink bubbles, sounds like a labour of love!

[GaryW]

@taffy :- ) Thanks!

[GaryW]

@happypat Oh, yes. It tastes and smells wonderful!

[GaryW]

@craftymeg Yes, Muscadine Jelly.

[GaryW]

@k9photo Indeed it is and likely smells similar.

[GaryW]

@kvphoto Thanks, KV.

[GaryW]

@carolmactx Thanks so much for your concern, Carol! We are about 250 miles north of the beach in East Alabama. We did have 5+ inches of rain and lots of wind Wednesday, but no significant damage and no power outages.

[GaryW]

@valerina Thanks, Valerina.

[GaryW]

@randystreat Oh yes, they were very hot!

[GaryW]

@pattyblue Thanks, Pat! It is worth it.

[Annie-Sue]

great explanation

[dawnblom]

Very cool, great idea.

[GaryW]

@anniesue I'm so glad, Annie.

[GaryW]

@dawnblom Thank you, Dawn.