How To Make Scuppernong Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCUPPERNONG JELLY

Categories     Side     Simmer     Boil

Yield makes 8 cups, eight 1/2-pint jars

Number Of Ingredients 4



Scuppernong Jelly image

Steps:

  • Wash the fruit and remove the stems. Place the fruit in a large bowl, and using your hands, a fork, or a potato masher, squeeze the grapes. Place the fruit in a large, stainless steel or enamel pot, and using your hands, mash until no large pieces of fruit remain. Add just enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. Transfer the mixture to a jelly bag (see page 293) and allow to hang over a bowl for at least 6 hours or overnight. Measure the juice; you should have about 8 cups.
  • When you are ready to make the jelly, place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jelly.
  • Sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
  • In a large, heavy-bottomed saucepan, combine the scuppernong juice (you should have about 16 cups, or 4 quarts), sugar, lemon juice, and salt. Follow the procedure for Raspberry Jam (page 289), including ringing the scuppernong mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
  • variation
  • For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
  • jelly bag
  • A jelly bag is used for straining pressed juice when making jelly. It may be made of several thicknesses of cheesecloth, or of cotton flannel or firm unbleached muslin. These are available online and in some hardware stores and gourmet shops. Meme used to use an old cotton pillowcase. When making jelly, it is important not to squeeze the fruit. Let the fruit hang in the jelly bag and slowly drip out into a bowl. Squeezing the mixture will produce cloudy juice, which makes for cloudy jelly.

32 cups scuppernongs or muscadines (about 12 pounds)
6 cups sugar
Juice of 2 lemons
Pinch of fine sea salt

BEST MUSCADINE JAM

With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 2h

Yield 10-12 1/2 pint jars

Number Of Ingredients 4



Best Muscadine Jam image

Steps:

  • Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
  • Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
  • Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
  • Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
  • Juice the lemon.
  • Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
  • Add lemon juice and peel. Bring to a boil.
  • Stir in sugar and return to a boil.
  • Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
  • Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

5 lbs Muscadine grapes or 5 lbs scuppernong grapes
3 lbs sugar
1 lemon
1/2-1 cup water

BRONZE SCUPPERNONG JELLY

Make and share this Bronze Scuppernong Jelly recipe from Food.com.

Provided by Jellyqueen

Categories     Jellies

Time 40m

Yield 4-5 pints

Number Of Ingredients 4



Bronze Scuppernong Jelly image

Steps:

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

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

More about "how to make scuppernong jelly recipes"

PRETTY QUICK SCUPPERNONG GRAPE JELLY - RECIPES - ANSON …
Pour the sugar mixture into the grape juice and whisk vigorously. Return the juice to a simmer and simmer briskly for 2 to 3 minutes, whisking constantly. Remove the saucepan from the heat and taste for sweetness, adding more sugar if it …
From ansonmills.com
pretty-quick-scuppernong-grape-jelly-recipes-anson image


MUSCADINE AND SCUPPERNONG JELLY - DEEP SOUTH DISH
2013-09-11 To prepare jelly, return 5 cups of the juice to the pot and add the lemon juice. Stir in the pectin, and stirring occasionally, bring to a rolling boil - meaning one that cannot be stirred down. Add in all of the sugar, all at once, …
From deepsouthdish.com
muscadine-and-scuppernong-jelly-deep-south-dish image


SCUPPERNONG JELLY - A SCRUMPTIOUS SOUTHERN SPREAD
2021-06-23 Bring 6 cups of the scuppernong juice to a rolling boil and stir occasionally. Add in the sugar, stirring to dissolve. Boil at high heat, reaching 220 degrees Fahrenheit, until jelly …
From southerneatsandgoodies.com
Cuisine Southern
Category Brunch
Servings 48
Calories 92 per serving


SCUPPERNONG JELLY RECIPE | MYRECIPES
2012-10-18 Step 3. Sterilize jars, and prepare lids as described on page. Step 4. While jars are boiling, add 3⁄4 cup sugar for each 1 cup juice to Scuppernong juice in Dutch oven. Add …
From myrecipes.com
Servings 4-6
Total Time 1 hr 41 mins


SCUPPERNONG OR MUSCADINE JELLY RECIPE - THE SPRUCE EATS
2005-06-07 Gather the ingredients. Stem and wash grapes. Mash and place in a pot with water to cover. Simmer for 20 minutes. Press juice out through a colander, then strain through …
From thespruceeats.com
4.1/5 (51)
Total Time 1 hr 10 mins
Category Jam / Jelly
Calories 4390 per serving


HOW TO MAKE SCUPPERNONG JELLY | RECIPE | HOMEMADE GRAPE JELLY ...
Aug 3, 2019 - If you live in the south and have a patch of scuppernong or muscadine grapes growing you need to learn How To Make Scuppernong Jelly. Pinterest Today
From pinterest.com


SMALL BATCH SCUPPERNONG GRAPE JELLY | RECIPE IN 2022 | JELLY …
Small Batch Scuppernong Grape Jelly is homemade jelly made easy! Make it a freezer jelly or use a water bath to make it shelf stable. Scuppernongs are basically golden muscadines so …
From pinterest.com


HOW TO MAKE SCUPPERNONG JELLY | RECIPE | MUSCADINE RECIPE, JELLY ...
Muscadine Grape Juice (Scuppernong) recipe: - first try at making simple Muscadine Grape Juice. Did it similar to how we made Concord Grape Juice as a kid up north. Will have to wait …
From pinterest.com


SCUPPERNONG JELLY | RECIPELION.COM
I made one batch of jelly with Muscadine Bronze and one batch with Muscadine Black grapes. The jelly made from Muscadine Bronze will yield a jelly that is a beautiful pale golden color. …
From recipelion.com


HOW TO MAKE SCUPPERNONG JELLY | RECIPE | JELLY RECIPES, RECIPES ...
Ingredients 5 pounds Muscadine grapes 5 cups sugar 1 tsp. ground cloves 2 tsp. ground mace 2 tsp. ground cinnamon Directions Wash grapes; drain and remove stems.
From pinterest.com


VIRGINIA WILLIS’ SCUPPERNONG JELLY
2021-07-22 Instructions. Wash the fruit and remove the stems. Place the fruit in a large, stainless steel or enamel pot, and using your hands, a fork or a potato masher, mash the …
From southernkitchen.com


SOUTHERN SCUPPERNONG JAM RECIPE | COOKING SELF
2020-09-05 Press pulp through a sieve or food mill to remove seeds. Combine pulp and hulls in a larger pan; add 3/4 cup of sugar for each cup of fruit. Bring slowly to a boil and boil for about …
From cookingself.com


SMALL BATCH SCUPPERNONG GRAPE JELLY - GRITS AND GOUDA
2020-08-14 Combine liquid pectin and 2 tablespoons water in a small bowl. Add to grape juice and sugar mixture; stir about 3 minutes or until sugar is completely dissolved. Pour into …
From gritsandgouda.com


HOW TO MAKE SCUPPERNONG JELLY WITH CUTE JAR LABEL PRINTABLE
Combine the juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling. Bring to a hard boil that can not be stirred down. Add the pouch of liquid pectin. Stir and return to a …
From flouronmyface.com


SCUPPERNONG JELLY RECIPE SURE GEL
6 to 6 1/2 lbs ripe scuppernong grapes. 1 cup of water. 5 1/2 cup sugar. 2 tablespoons fresh lemon juice. 3 oz pouch SureJel Liquid Pectin. Steps: Wash the grapes under cold running …
From tfrecipes.com


MUSCADINE JELLY RECIPE NO PECTIN - FOOD HOUSE
Cook till 8 degrees above the boiling point of water then jar and seal as usual. 1. Pour the prepared and measured juice into an 8 qt stock pot. 2. Measure and pour sugar into a bowl. 3. …
From foodhousehome.com


SOUTHERN SCUPPERNONG JAM RECIPE - THE SPRUCE EATS
2021-06-07 Combine pulp and hulls in a larger pan; add 3/4 cup of sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture …
From thespruceeats.com


Related Search