Bronze Scuppernong Jelly Recipe

How to Make Bronze Scuppernong Jelly

1. Place 2 lbs scuppernongs in a large Dutch oven and add 2 cups water.
2. Bring to a rolling boil over medium-high heat and cook for 10 minutes, stirring occasionally.
3. Remove from heat and gently mash the fruit using a potato masher until desired consistency is reached.
4. Line a fine-mesh sieve or colander with cheesecloth and pour the cooked scuppernongs into it. Let it drain completely, collecting the juice in a large bowl. (This should yield approximately 5 cups of juice. Add water to reach 5 cups if necessary.)
5. Measure 7 cups granulated sugar into a separate bowl and set aside.
6. In a large, heavy-bottomed saucepan, combine the 5 cups of scuppernong juice and 1 box (1.75 oz) powdered pectin.
7. Bring the mixture to a full rolling boil on high heat, stirring constantly.
8. Once at a full rolling boil that cannot be stirred down, immediately stir in the 7 cups of sugar all at once.
9. Return to a full rolling boil that cannot be stirred down.
10. Boil hard for exactly 1 minute, stirring constantly.
11. Remove from heat and skim off any foam.
12. Ladle immediately into sterilized half-pint jars, leaving ¼ inch headspace.
13. Wipe jar rims clean with a damp, warm cloth.
14. Place lids and rings on jars, tightening rings fingertip tight.
15. Process in a boiling water bath for 5 minutes. Adjust processing time based on your altitude.
16. Remove jars from canner and let cool completely. You should hear a 'pop' sound as the jars seal. Check for seals 24 hours later.