Bronze Scuppernong Jelly

Total Time
Prep 20 mins
Cook 20 mins

This makes a really pretty peachy color jelly. It is very sweet and tangy. I make this every year.

Ingredients Nutrition

  • 3 12 lbs bronze scuppernongs
  • 2 cups water
  • 6 cups sugar
  • 1 (1 3/4 ounce) box dry pectin


  1. Place scuppernongs in large dutch oven and pour in water.
  2. Bring to a boil and cook for 10 minutes.
  3. Take potato masher and mash fruit.
  4. Drain through cheese cloth.
  5. This should yield around 5 cups of juice, you may have a little over or under.
  6. If you have under, add water to bring up to 5 cups.
  7. Measure sugar into a separate bowl and set aside until needed.
  8. Place the juice in large boiler with the box of pectin.
  9. Bring to a full rolling boil.
  10. Be sure that it is a full boil that cannot be stirred down.
  11. Add sugar all at once.
  12. Bring back to a full rolling boil.
  13. Again be sure that it is a full boil that cannot be stirred down.
  14. Boil for 1 minute after reaching the full rolling stage.
  15. Remove from heat.
  16. Pour into jars that have been sterilized and preheated.
  17. Wipe rims of jars with a clean, wet, warm dishtowel.
  18. Place lids on jars and tighten rings.
  19. Process in a hot water bath for 5 minutes.
  20. Remove from hot water and allow to cool completely before storing in pantry.
Most Helpful

My mom and I just made this jelly and I have to say that it is an easy and great tasting recipe. About to go make another batch. I must say that we did use a couple cups of the purple scuppernong grapes with the bronze to give it a rose color, which turned out so pretty. Thanks for sharing.

dvarnes August 29, 2008

Thank you for this wonderful recipe! It has a terrific flavor and everyone loves it.

IMED400 September 05, 2007

I'm going to try this recipe this weekend. Will let you know how it turns out. Thanks

mbright1 August 30, 2012