Scuppernong Jelly

Name: Scuppernong Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 2 kilograms qt. ripe Scuppernong grapes (about; 2 Tbsps fresh lemon juice (about 1 lemon); 50 grams package powdered pectin; 591 milliliters sugar; 3 sheets cheesecloth sheets; 1 kilograms to 6 canning jars with two-piece lids

Scuppernong Jelly might be just the condiment you are searching for. This recipe serves 250. One serving contains 15 calories, 0g of protein, and 0g of fat. If you have sugar, powdered pectin, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Wash Scuppernongs; place in a 6-qt. stainless-steel or enameled Dutch oven, or other large, heavy, nonreactive saucepan.

Equipment you will use

Dutch Oven

Sauce Pan

Add 1 cup water, and bring to a boil. Boil, stirring frequently, 20 minutes or until most of seeds have been released from pulp, crushing Scuppernongs with a potato masher to slip skins from pulp.

Ingredients you will need

Potato

Seeds

Water

Equipment you will use

Potato Masher

Rinse cheesecloth, and wring out excess water. Line a large colander with cheesecloth. Set colander over a large bowl or pot.

Ingredients you will need

Water

Equipment you will use

Cheesecloth

Colander

Bowl

Pot

Pour Scuppernong mixture into cheesecloth, and let stand at least 1 hour. Measure liquid (you should have about 412 cups), and return to Dutch oven, discarding solids.

Equipment you will use

Cheesecloth

Dutch Oven

Sterilize jars, and prepare lids as described on page

While jars are boiling, add 34 cup sugar for each 1 cup juice to Scuppernong juice in Dutch oven.

Ingredients you will need

Juice