First of all, rinse the muscadine grapes thoroughly. Eliminate any damaged grapes and stems.

In a large pot, mix water and grapes. Heat until starts boiling, reduce the flame and cook for around 10-15 minutes, use a potato smasher to mash and extract the juice from the grapes.

Once the juice is extracted, strain a mixture through a cheesecloth or a fine strainer into a separate pot. You should have around 4 cups of juice.

Clean the jelly jars and lid by placing them in boiling water for around 10 minutes or by washing then in dishwasher.

In the pot containing the muscadine juice, add lemon juice and fruit pectin. Mix well and start boiling until starts boiling strongly.

While boiling, add the sugar at once, mixing constantly. Allow it boil for a minute, them remove it from the flame.

For checking the thickness of the jelly, put a little amount of jelly on a cold plate and wait for a minute. Run your finger through it, if it retains its shapes, it's ready to put in jars. If it is not, boil it for one more minute and check again.

You can use a canning funnel or a ladle to fill the jars with hot jelly, leaving around 1/4 space at the top. Wipe the edges of the jars with clean cloth to avoid any spills.

Cover the jars with the lids and screw on the rings.

Boil the jars in water for around 10 minutes to ensure they are sealed properly. Also, ensures that the water covers the jar by at least an inch.