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Bronze Scuppernong Jelly

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Make and share this Bronze Scuppernong Jelly recipe from Food.com.

by Jellyqueen·published 2003-11-04

Jellies

Servings

(4–5)

Total time

40 min

prep 20 min

Calories / serving

1202 kcal

Ingredients (4)

serves

Instructions (20 steps)

01Place scuppernongs in large dutch oven and pour in water.
02Bring to a boil and cook for 10 minutes.
03Take potato masher and mash fruit.
04Drain through cheese cloth.
05This should yield around 5 cups of juice, you may have a little over or under.
06If you have under, add water to bring up to 5 cups.
07Measure sugar into a separate bowl and set aside until needed.
08Place the juice in large boiler with the box of pectin.

09Bring to a full rolling boil.

10Be sure that it is a full boil that cannot be stirred down.

11Add sugar all at once.

12Bring back to a full rolling boil.

13Again be sure that it is a full boil that cannot be stirred down.

14Boil for 1 minute after reaching the full rolling stage.

16Pour into jars that have been sterilized and preheated.

17Wipe rims of jars with a clean, wet, warm dishtowel.

18Place lids on jars and tighten rings.

19Process in a hot water bath for 5 minutes.

20Remove from hot water and allow to cool completely before storing in pantry.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.