Bronze Scuppernong Jelly

1. 1

   Place scuppernongs in large dutch oven and pour in water.

2. 2

   Bring to a boil and cook for 10 minutes.

3. 3

   Take potato masher and mash fruit.

4. 4

   Drain through cheese cloth.

5. 5

   This should yield around 5 cups of juice, you may have a little over or under.

6. 6

   If you have under, add water to bring up to 5 cups.

7. 7

   Measure sugar into a separate bowl and set aside until needed.

8. 8

   Place the juice in large boiler with the box of pectin.

9. 9

   Bring to a full rolling boil.

10. 10

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

11. 11

    Add sugar all at once.

12. 12

    Bring back to a full rolling boil.

13. 13

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

14. 14

    Boil for 1 minute after reaching the full rolling stage.

15. 15

    Remove from heat.

16. 16

    Pour into jars that have been sterilized and preheated.

17. 17

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

18. 18

    Place lids on jars and tighten rings.

19. 19

    Process in a hot water bath for 5 minutes.

20. 20

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

No additional tips available.