BRONZE SCUPPERNONG JELLY
Make and share this Bronze Scuppernong Jelly recipe from Food.com.
Provided by Jellyqueen
Categories Jellies
Time 40m
Yield 4-5 pints
Number Of Ingredients 4
Steps:
- 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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