Bronze Scuppernong Jelly - cooking recipe

Ingredients

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

Preparation

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.