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!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 7

Ingredients

• 5 pounds Bronze scuppernong grapes
• 7 cups Granulated sugar
• 1 box Sure-Jell fruit pectin
• 1 cup Water

Directions

Step 1

Wash the scuppernong grapes thoroughly under cool, running water to remove any debris.

Step 2

Place the washed grapes in a large pot and mash them lightly with a potato masher to release their juices.

Step 3

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.

Step 4

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.

Step 5

Measure exactly 5 cups of the strained grape juice and pour it back into the cleaned pot.

Step 6

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.

Step 7

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.

Step 8

Remove the pot from heat and skim off any foam from the surface using a spoon.

Step 9

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.

Step 10

Process the jars in a boiling water bath for 10 minutes for proper preservation. Adjust processing time based on altitude, if necessary.

Step 11

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

Serving size	3992.9 grams (3992.9g)

Amount per serving	% Daily Value*
Calories	6789

Total Fat 3.60g	5%
Saturated Fat 1.10g	6%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 53mg	2%
Total Carbohydrate 1791.90g	652%
Dietary Fiber 20.40g	73%
Total Sugars 1677.40g
Protein 18.40g	37%

Vitamin D 0IU	0%
Calcium 241mg	19%
Iron 8mg	46%
Potassium 4332mg	92%

*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.

Source of Calories

Fat: 0.4%

Protein: 1.0%

Carbs: 98.5%