SCUPPERNONG JELLY
Scuppernongs were new to me. I had a neighbor give me some. When I took a bite of one knew by the very tough skin that jam was not an option. They are a white grape, slightly sweet and delicious.
Provided by Jane Whittaker
Categories Jams & Jellies
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Scuppernongs have very tough skin. I took a sharp knife and gave each one a cut when I put then into the pot to cook.
- 2. Add the 1/2 cup water, bring to a boil, reduce heat and simmer for 10 minutes.
- 3. Strain the juice, you will need 4 cups. Directions called for cheesecloth, I just used a strainer with fine holes.
- 4. Sterilize 5 canning pint jars for 20 minutes. Wash the screw bands and lids.
- 5. Lids go into pan with water brought to hot, and then turned off.
- 6. Put juice in a large pan, add sugar and butter and bring to a boil that cannot be stirred down. Add pectin and cook exactly 1 minute.
- 7. Fill pint jars to directions on pectin package, wipe clean the outside rim, add the lid and screw band.
- 8. Put in water bath for exactly 5 minutes.
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