Sure! Here’s the recipe for Bronze Scuppernong Jelly, a delightful summer treat perfect for spreading on toast or serving alongside your favorite cheeses 🍇🍯:
Bronze Scuppernong Jelly
Ingredients:
- 3 1/2 pounds bronze scuppernongs
- 2 cups water
- 6 cups sugar
- 1 box pectin
Instructions:
-
Prepare the Scuppernongs: Begin by placing the bronze scuppernongs in a large Dutch oven. Pour in the water, ensuring that the fruit is fully submerged.
-
Boil the Fruit: Bring the mixture to a boil over medium-high heat and let it cook for about 10 minutes. This will soften the fruit and release its juices, imparting flavor to the jelly.
-
Mash the Fruit: Once the scuppernongs have boiled, take a potato masher and gently mash the fruit. This helps to extract more juice and flavor from the fruit.
-
Strain the Juice: Set up a piece of cheesecloth over a large bowl or pot. Pour the cooked fruit mixture through the cheesecloth, allowing the juice to strain into the container below. You should have around 5 cups of juice, but it’s okay if you have a little more or less.
-
Adjust the Juice: If you have less than 5 cups of juice, simply add a bit of water to bring it up to the desired amount.
-
Prepare the Sugar: Measure out the sugar and set it aside until needed. Having it pre-measured will make it easier to add to the jelly later.
-
Combine Juice and Pectin: Transfer the strained juice to a large boiler or pot. Add the box of pectin to the juice and stir to combine.
-
Boil the Mixture: Bring the juice and pectin mixture to a full rolling boil over high heat. It’s important that it reaches a vigorous boil that cannot be stirred down.
-
Add Sugar: Once the mixture is boiling vigorously, add all of the sugar to the pot at once. Stir continuously to ensure that the sugar dissolves completely.
-
Boil Again: After adding the sugar, bring the mixture back to a full rolling boil. Again, make sure it’s a vigorous boil that cannot be stirred down.
-
Boil for 1 Minute: Let the mixture boil for 1 minute after reaching the full rolling stage. This helps to activate the pectin and set the jelly.
-
Remove from Heat: After boiling for 1 minute, remove the pot from the heat and carefully skim off any foam that has formed on the surface of the jelly.
-
Prepare Jars: Prepare your canning jars by sterilizing them and preheating them in a hot water bath or dishwasher.
-
Fill Jars: Using a ladle, carefully fill each sterilized jar with the hot jelly, leaving about 1/4 inch of space at the top.
-
Wipe Rims: Before sealing the jars, use a clean, damp cloth to wipe the rims to ensure a proper seal.
-
Seal Jars: Place lids on the jars and tighten the rings securely to create a tight seal.
-
Process in Water Bath: Process the filled jars in a hot water bath for 5 minutes to ensure proper sealing and preservation.
-
Cool and Store: After processing, carefully remove the jars from the hot water bath and allow them to cool completely at room temperature. Once cooled, store the jars in a cool, dark place such as a pantry.
Enjoy your homemade Bronze Scuppernong Jelly spread on toast, biscuits, or as a sweet addition to your cheese board! 🍇🍞🧀
