scuppernong jelly

janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

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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serves 5 pint jars
prep time 1 Hr
cook time 15 Min
method Canning/Preserving

Ingredients

  •   1/2 c
    water
  •   6 lb
    scuppernong grapes
  •   7 c
    sugar
  •   4 c
    grape juice from scuppernongs
  •   1 pkg
    liquid pectin
  •   1/2 tsp
    butter.

How To Make

  • 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.