Bronze Scuppernong Jelly

This makes a really pretty peachy color jelly. It is very sweet and tangy. I make this every year.

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.

bronze scuppernongs, water, sugar, dry pectin