Bronze Scuppernong Jelly

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 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.