Scuppernong Grape Jelly


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. WASH grapes; remove and discard stems. Bring grapes and water to a boil in a 6-qt (6-L) stainless steel or enameled Dutch oven, stirring often. Boil, stirring often, 20 minutes or until most of the seeds have been released from pulp. Mash grapes with a potato masher to slip skins from pulp.
  3. LINE a large wire-mesh strainer with 3 layers of dampened cheesecloth. Place over a bowl. Pour grape mixture into strainer, and let drain at least 1 hour to measure 3 2/3 cups (900 mL) juice. Discard solids.
  4. COMBINE grape juice, sugar, and lemon juice in same Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  5. ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  6. LADLE hot jelly into a hot jar, leaving 1/4-inch (0.5-cum) headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  7. PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

*Simple Switch:
If Scuppernong grapes are not available, feel free to swap them for Concord grapes.