Scuppernong Jelly

Yield: 8 half pints

Ingredients

• 4  cups  Scuppernong Juice
• 2  teaspoons  lemon juice
• 1  (3-ounce) package liquid pectin
• 7  cups  sugar

Preparation

Bring first 3 ingredients to a boil in a Dutch oven, stirring constantly; stir in sugar. Return to a boil; boil, stirring constantly, 1 minute. Remove from heat; skim off foam.

Pour hot jelly into hot, sterilized jars quickly, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in a boiling-water bath 5 minutes.