Scuppernong Jelly

About 8 years ago, we planted our first scuppernong vines and this was the first year we have had a real harvest. This past year, the vines have been given the TLC they deserved and we were rewarded with a good crop that we could enjoy along with the deer that share our garden.The scuppernong is a greenish, or bronze, variety of the muscadine, native to the southeastern United States. The fruit is very sweet when ripe and is perfect for jelly making. The process for making jelly is very simple, but somewhat time consuming. Since the scuppernongs have a tough outer shell, you must extract the juice and then strain it several times to remove all the particles for a pretty jelly. Scuppernong Jelly
3 pounds scuppernongs, washed
1 cup water
7 cups sugar
1 pouch Certo

Simmer the scuppernongs in 1 cup of water for 10 minutes. Crush the fruit to release the juice and strain in a colander. Using 8 layers of cheesecloth, strain the juice. Do not press the fruit through the cheesecloth.

Once the juice is extracted, measure the juice. You will need 4 cups of juice, adding water if needed, no more than 1/2 cup of water should be added for the best flavor. Put the juice and sugar in a large dutch oven and heat to a rolling boil. Add the Certo, bring back to a rolling boil on high heat and cook for 1 minute. Remove from the heat and skim off foam. Pour into hot sterilized jars to 1/8 inch from top of jar. Wipe rims to clean and put on prepared jar lids and rings. Process in a boiling water bath for 5 minutes After the jars have cooled, check each one by pressing tbe middle with your finger. If the center springs back, refrigerate. Allow the sealed jars to stand 24 hours. Remove the rings and clean the jars. Store in a cool, dark place. Open jars should be refrigerated and used within 3 weeks.