SCUPPERNONG JELLY

Steps:

• 1. Scuppernongs have very tough skin. I took a sharp knife and gave each one a cut when I put then into the pot to cook.
• 2. Add the 1/2 cup water, bring to a boil, reduce heat and simmer for 10 minutes.
• 3. Strain the juice, you will need 4 cups. Directions called for cheesecloth, I just used a strainer with fine holes.
• 4. Sterilize 5 canning pint jars for 20 minutes. Wash the screw bands and lids.
• 5. Lids go into pan with water brought to hot, and then turned off.
• 6. Put juice in a large pan, add sugar and butter and bring to a boil that cannot be stirred down. Add pectin and cook exactly 1 minute.
• 7. Fill pint jars to directions on pectin package, wipe clean the outside rim, add the lid and screw band.
• 8. Put in water bath for exactly 5 minutes.