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Bronze Scuppernong Jelly

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“This makes a really pretty peachy color jelly. It is very sweet and tangy. I make this every year.”
4-5 pints

Ingredients Nutrition

  • 3 12 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.

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