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Golden, sweet, and unmistakably Southern.
Scuppernong grapes — a prized variety of muscadine — are known for their honeyed flavor and sunlit aroma. Our Scuppernong Jelly captures that heritage in every spoonful. Smooth, mellow, and beautifully fragrant, this jelly is perfect for biscuits, pastries, and cheese boards.
If you love gentle sweetness with a hint of floral sparkle, this one’s for you.
Buy More & Save
Mix & Match Any Single Item
1 jar — $15
3 jars — $42 savings of $3!
6 jars — $78 savings of $12!
12 jars — $144 savings of $36!
Ingredients
Sugar, Scuppernong Grape Juice (contains sulfites), Pectin Mix (sucrose, pectin, citric acid), Water.
Perfect Pairings
- Serve with goat cheese or brie
- Add to pork tenderloin glazes
- Enjoy with White Muscadine Juice
Sweet Southern sunshine in a jar!
Expertly Crafted in Small Batches | Rooted in Southern Tradition | Gluten-Free by Nature | Made Without Artificial Colors
Grown and Bottled in the USA 
Scuppernong Jelly Tart
Ingredients:
1 pre-made pie crust (store-bought or homemade)
1 cup Sweet Home Scuppernong Jelly
2 cups fresh Scuppernong grapes, halved and seeded
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup granulated sugar
1 egg, beaten (for egg wash)
8. Turbinado sugar, for sprinkling
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a tart pan.
Roll out the pie crust and carefully transfer it to the prepared tart pan, pressing it gently into the bottom and sides.
In a bowl, combine Scuppernong grapes, cornstarch, lemon juice, and granulated sugar. Mix well.
Spread Sweet Home Scuppernong Jelly evenly over the bottom of the pie crust.
Arrange the grape mixture over the jelly layer.
Fold the edges of the pie crust over the filling, pleating as needed.
Brush the edges of the crust with beaten egg and sprinkle with turbinado sugar.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let cool slightly before serving.
Slice and serve this Scuppernong Jelly Tart warm or at room temperature. Enjoy the sweet and tangy flavors!
Ingredients:
1 pre-made pie crust (store-bought or homemade)
1 cup Sweet Home Scuppernong Jelly
2 cups fresh Scuppernong grapes, halved and seeded
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup granulated sugar
1 egg, beaten (for egg wash)
8. Turbinado sugar, for sprinkling
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a tart pan.
Roll out the pie crust and carefully transfer it to the prepared tart pan, pressing it gently into the bottom and sides.
In a bowl, combine Scuppernong grapes, cornstarch, lemon juice, and granulated sugar. Mix well.
Spread Sweet Home Scuppernong Jelly evenly over the bottom of the pie crust.
Arrange the grape mixture over the jelly layer.
Fold the edges of the pie crust over the filling, pleating as needed.
Brush the edges of the crust with beaten egg and sprinkle with turbinado sugar.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let cool slightly before serving.
Slice and serve this Scuppernong Jelly Tart warm or at room temperature. Enjoy the sweet and tangy flavors!
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