Scuppernong Jelly Recipe

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scuppernong jelly

Jane Whittaker


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.

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5 pint jars
1 Hr
15 Min


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.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Low Fat