Bronze Scuppernong Jelly

• 3 1/2 lbs bronze scuppernongs
• 2 cups water
• 6 cups sugar
• 1 (1 3/4 ounce) box dry pectin

1. Place scuppernongs in large dutch oven and pour in water.
2. Bring to a boil and cook for 10 minutes.
3. Take potato masher and mash fruit.
4. Drain through cheese cloth.
5. This should yield around 5 cups of juice, you may have a little over or under.
6. If you have under, add water to bring up to 5 cups.
7. Measure sugar into a separate bowl and set aside until needed.
8. Place the juice in large boiler with the box of pectin.
9. Bring to a full rolling boil.
10. Be sure that it is a full boil that cannot be stirred down.
11. Add sugar all at once.
12. Bring back to a full rolling boil.
13. Again be sure that it is a full boil that cannot be stirred down.
14. Boil for 1 minute after reaching the full rolling stage.
15. Remove from heat.
16. Pour into jars that have been sterilized and preheated.
17. Wipe rims of jars with a clean, wet, warm dishtowel.
18. Place lids on jars and tighten rings.
19. Process in a hot water bath for 5 minutes.
20. Remove from hot water and allow to cool completely before storing in pantry.

bronze scuppernongs, water, sugar, pectin

Taken from www.food.com/recipe/bronze-scuppernong-jelly-75389 (may not work)