Bronze Scuppernong Jelly

Recipe by Jellyqueen
READY IN: 40mins
YIELD: 4-5 pints
UNITS: US

INGREDIENTS

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

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