Featured Pinch Tips Video
- 1/2 c
- 6 lb
- scuppernong grapes
- 7 c
- 4 c
- grape juice from scuppernongs
- 1 pkg
- liquid pectin
- 1/2 tsp
1Scuppernongs have very tough skin. I took a sharp knife and gave each one a cut when I put then into the pot to cook.
2Add the 1/2 cup water, bring to a boil, reduce heat and simmer for 10 minutes.
3Strain the juice, you will need 4 cups.
Directions called for cheesecloth, I just used a strainer with fine holes.
4Sterilize 5 canning pint jars for 20 minutes. Wash the screw bands and lids.
5Lids go into pan with water brought to hot, and then turned off.
6Put 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.
7Fill pint jars to directions on pectin package, wipe clean the outside rim, add the lid and screw band.
8Put in water bath for exactly 5 minutes.