Scuppernong Jelly
This Southern food is beautiful to look at and even better to eat. Scuppernong jelly is great for biscuits, trifles, or a charcuterie board.
Equipment
- large pot
- cheesecloth
- mason jars
- water bath canner (for shelf-stable preparation)
- tongs (for shelf-stable preparation)
Ingredients
- 6 pounds scuppernongs
- 4.5 cups sugar
Instructions
To Prepare the Juice for the Jelly
- Thoroughly rinse the scuppernongs, remove the stems, and discard any blemished fruit.
- Add the scuppernongs (plus a very small amount of water to prevent scorching) to a large pot, bring to a boil, reduce to simmer, and cook for 20 minutes. Use a potato masher to crush the scuppernongs as they cook.
- Remove from heat and let cool.
- Pour the mixture into a large jelly bag or cheesecloth, that you can suspend over your pot to let the juice strain back into the pot. Allow the mixture to drip at least 6 hours, or overnight.
To Make the Jelly
- Bring 6 cups of the scuppernong juice to a rolling boil and stir occasionally.
- Add in the sugar, stirring to dissolve.
- Boil at high heat, reaching 220 degrees Fahrenheit, until jelly thickens.
- Remove from heat and quickly skim the foam off the top if desired.
- Ladle your jelly into clean jars and place in them in the fridge or freezer. OR, review the article section above called "To Jar The Jelly: Shelf-Stable Process" to make your jelly shelf-stable.
Notes
If you end up with extra juice, add 3/4 cup sugar for every additional 1 cup of juice.
Nutrition
Serving: 2tbspCalories: 92kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 33mgFiber: 1gSugar: 23gVitamin A: 3IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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