scuppernong jelly

Scuppernong Jelly

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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


How to Make scuppernong jelly


  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.

Printable Recipe Card

About scuppernong jelly

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

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