Press pulp through a sieve or food mill to remove seeds. Combine pulp and hulls in a larger pan; add 3/4 cup of sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking. Take a plate out of the freezer. From thespruceeats.com
If making scuppernong jelly, you can add a few drops of yellow food coloring after you skim off the foam and before you transfer to canning jars, to make it more colorful. Tests for Jelling Point Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or 8 degrees above the boiling point depending on altitude. From thespruceeats.com
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