HOW TO MAKE SCUPPERNONG JELLY
Scuppernong Jelly is a Southern treat when you have the pick of wild Muscadine grapes. If you can't find Muscadine grapes you can use any grape you can buy in the store to make this homemade grape jelly recipe.
Provided by Arlene Mobley - Flour On My Face
Categories Breakfast Brunch Condiment DIY
Time 55m
Number Of Ingredients 5
Steps:
- Wash the grapes under cold running water and remove any stems or leaves.
- Place the grapes in a 6 quart or larger pot and add the water. On high heat bring the grapes to a boil.
- Boil stirring constantly for 20 minutes or until the skins have slipped and most of the seeds have been released from the pulp. Use a metal potato mashers to help things along.
- After 20 minutes and the skins have softened remove from the heat. Use the potato masher to mash any remaining grapes and to help the pulp to release the grape juice.
- Line a large wire mesh strainer with a triple layer of cheesecloth or with a large lint-free flour sack towel, or a jelly bag.
- Carefully pour the hot pot of muscadine grape into the cheesecloth or flour sack, or jelly bag.
- Allow the juice to slowly drain for at least an hour. Once you have 3 2/3 cups of juice discard the solids.
- Combine the scuppernong grape juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling.
- Heat on medium-high and occasionally stir until the sugar has dissolved. Increase the heat to high and bring to a hard boil.
- Once the scuppernong juice has reached a hard boil that can not be stirred down add the pouch of liquid pectin.
- Stir to combine and return to a hard boil. Boil for one minute exactly.
- Carefully remove the hot pot from the heat and use a spoon remove all of the foam that has settled on the top of the jelly. Discard the foam.
- Fill hot jelly jars with hot jelly leaving a 1/4 inch headspace. Wipe jar rim with a damp paper towel.
- Place a flat lid on the jar and apply the band to fingertip tight.
- Process filled the jars in a hot water bath canner for 10 minutes. Turn off heat. Cool 5 minutes then remove the jars from the canner.
- Check for a proper seal after and hour.
- Place the jars on a towel and allow to cool overnight before labeling and storing.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 992 kcal, Sugar 183 g, Sodium 9 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 252 g, Fiber 19 g, Protein 4 g
SURE.JELL WINE JELLY
Combine zinfandel wine, sugar and fruit pectin to make gleaming jars of homemade SURE JELL Wine Jelly. Wine jelly goes perfectly with cheese and crackers!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
BRONZE SCUPPERNONG JELLY
Make and share this Bronze Scuppernong Jelly recipe from Food.com.
Provided by Jellyqueen
Categories Jellies
Time 40m
Yield 4-5 pints
Number Of Ingredients 4
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.
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- Wash Scuppernongs; place in a 6-qt. stainless-steel or enameled Dutch oven, or other large, heavy, nonreactive saucepan. Add 1 cup water, and bring to a boil. Boil, stirring frequently, 20 minutes or until most of seeds have been released from pulp, crushing Scuppernongs with a potato masher to slip skins from pulp.
- Rinse cheesecloth, and wring out excess water. Line a large colander with cheesecloth. Set colander over a large bowl or pot. Pour Scuppernong mixture into cheesecloth, and let stand at least 1 hour. Measure liquid (you should have about 41⁄2 cups), and return to Dutch oven, discarding solids.
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