Florida Wine Jelly Grape Puree Wash and destem grapes. Crush enough grapes to provide juice in the bottom of the cooking vessel. Remaining grapes may be crushed more easily after they are hot. Do not boil. Put through a food mill or wide-meshed strainer.
Discard skins and seeds.
The remaining product is the puree, which may be canned or frozen. Many muscadine grape products, such as jelly, unfermented juice or frozen juice, are made from the juice only. This requires pressing the crushed grapes. Grapes used for pressing our juice do not need to be deseeded, but must be heated if juice is to be used for making jelly. The simplest way of pressing out grape juice is by the use of a strong cloth sack with medium-size mesh.