4 cups scuppernong juice
2 teaspoons lemon juice
1 (3-ounce) package liquid pectin
7 cups granulated sugar
In a Dutch oven over medium-high heat bring the scuppernong juice, lemon juice, and liquid pectin to a boil, stirring constantly. When boiling, stir in the sugar. Return to a boil and boil, stirring constantly, for 1 minute. Remove from the heat. Skim off the foam.
Quickly pour the hot jelly into hot sterilized jars, filling each jar to ΒΌ inch from the top. Wipe the jar rims. Cover at once with metal lids, and screw on the bands. Process the jars in a boiling water bath for 5 minutes. Remove from heat and set aside to cool.
YIELD: 8 HALF PINTS