Join us this week at the
Tupelo Farmers' Depot!

Tuesday, September 22nd
4:00 - 7:00pm

Thursday, September 24th
6:00am - Noon

Saturday, September 26th
6:00am - Noon


Available at the
Tupelo Farmers' Depot
this Week:

Baked Goods
Canned Goods
Mustard Greens
Purple Hull Peas
Turnip Greens

*Available on Tuesdays
Recipe of the Week
Muscadine Jelly

What You Need-
  • For the Juice:
    • 3 quarts of muscadine grapes (available at the Tupelo Farmers' Depot)
    • 2 cups of water
  • For the Jelly:
    • 5 cups of the strained juice
    • 1 (1.75 ounce) box of powdered pectin (like Sure-Jell)
    • 1 tablespoon of fresh lemon juice
    • 7 cups granulated sugar

How To Do It-
  • For the juice, remove any stems and discard blemished fruit from the muscadines. Add to a large 8 to 10 quart pot and run through several cycles of water until water runs clear. Add 2 cups of fresh water, bring to a boil, reduce to simmer and cook for for 20 minutes. Use a potato masher to crush the grapes periodically as they cook.
  • Remove from heat and let cool slightly. Line a large sieve with several layers of cheesecloth and allow the mixture to drip through naturally on it's own, stirring occasionally and adding more of the pulp, for at least an hour or longer, for the most clear juice. Otherwise, work mixture gently through the sieve, straining several times. You should get at least 5 to 6 cups of juice. Discard or compost the solids. The juice may be refrigerated or frozen at this point for later use. You may also sweeten it to taste for a drinking juice.
  • To prepare jelly, return 5 cups of the juice to the pot and add the lemon juice. Stir in the pectin, and stirring occasionally, bring to a rolling boil, that is, one that cannot be stirred down. Add in all of the sugar, all at once, stirring to dissolve. Bring back up to a rolling boil and boil hard for 1 minute 15 seconds, stirring constantly. Remove from heat, let rest for 5 minutes, then skim foam off the top. Ladle into jars, leaving 1/4 inch headspace. Wipe rims and process in a hot water boiling canner for 10 minutes.

Makes about 8 half pint jars.

Recipe found here:

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New Hours at the Tupelo Farmers' Depot

Tuesday afternoons- 4:00pm - 7:00pm
Thursday mornings- 6:00am - Noon
Saturday morning- 6:00am - Noon

We are looking for musicians, chefs, vendors and more! If you'd like to be apart of the Tupelo Farmers' Depot, please contact us:
Thank you for supporting Downtown Tupelo!