Start by washing the scuppernong grapes thoroughly to remove any dirt or pesticides.

In a large pot, combine the grapes and water. Bring it to a boil over medium heat, stirring occasionally.

Once the grapes are soft, pour the mixture through a jelly bag or fine strainer into another pot. Let it drip for about 30 minutes to extract all the juice.

Measure out 4 cups of the grape juice.

Return the juice to the pot and stir in the sugar and lemon juice.

Sprinkle the pectin over the juice mixture, stirring well to dissolve.

Heat the mixture over high heat until it reaches a rolling boil.

Boil for about 5-10 minutes, then test for doneness by placing a spoonful on a cold plate.