Bronze Scuppernong Jelly
Capture the sweet, musky essence of the South with this homemade Bronze Scuppernong Jelly, a timeless treat made from fresh bronze scuppernong grapes—the golden cousin of the muscadine. This jelly boasts an irresistible balance of natural sweetness and tanginess, with just four simple ingredients: scuppernong grapes, granulated sugar, fruit pectin, and water. The recipe highlights traditional jelly-making techniques, from simmering the grapes to extracting their rich, flavorful juice through cheesecloth. Perfectly spreadable and gleaming with a warm amber hue, this jelly elevates everything from morning toast to charcuterie boards. Preserve the bounty of scuppernong season and savor this Southern classic year-round!
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Recipe Information
Ingredients
- 5 pounds Bronze scuppernong grapes
- 7 cups Granulated sugar
- 1 box Sure-Jell fruit pectin
- 1 cup Water
Instructions
Wash the scuppernong grapes thoroughly under cool, running water to remove any debris.
Place the washed grapes in a large pot and mash them lightly with a potato masher to release their juices.
Add the water to the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes while continuing to mash the grapes occasionally.
Line a fine-mesh strainer or colander with several layers of cheesecloth and place it over a large bowl. Pour the grape mixture into the cheesecloth and allow the juice to strain fully, pressing gently on the solids with the back of a spoon. Discard the solids.
Measure exactly 5 cups of the strained grape juice and pour it back into the cleaned pot.
Add the box of Sure-Jell fruit pectin to the juice, stir well, and bring the mixture to a rolling boil over high heat, stirring constantly.
Add the granulated sugar all at once and stir until it dissolves completely. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
Remove the pot from heat and skim off any foam from the surface using a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth and seal them with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes for proper preservation. Adjust processing time based on altitude, if necessary.
Remove the jars from the water bath and let them cool completely on a towel-lined surface. Check the seals before storing the jelly in a cool, dark place. Serve and enjoy!
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 239.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
