BRONZE SCUPPERNONG JELLY

Steps:

• Place scuppernongs in large dutch oven and pour in water.
• Bring to a boil and cook for 10 minutes.
• Take potato masher and mash fruit.
• Drain through cheese cloth.
• This should yield around 5 cups of juice, you may have a little over or under.
• If you have under, add water to bring up to 5 cups.
• Measure sugar into a separate bowl and set aside until needed.
• Place the juice in large boiler with the box of pectin.
• Bring to a full rolling boil.
• Be sure that it is a full boil that cannot be stirred down.
• Add sugar all at once.
• Bring back to a full rolling boil.
• Again be sure that it is a full boil that cannot be stirred down.
• Boil for 1 minute after reaching the full rolling stage.
• Remove from heat.
• Pour into jars that have been sterilized and preheated.
• Wipe rims of jars with a clean, wet, warm dishtowel.
• Place lids on jars and tighten rings.
• Process in a hot water bath for 5 minutes.
• Remove from hot water and allow to cool completely before storing in pantry.