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Muscadine Jam
Muscadine Jam is a delicious old-fashioned way to use muscadine grapes in season.
👥 48 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 1h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
📝 Preparation Steps
1
Wash and stem two quarts of muscadine grapes.
2
Separate the pulp from the skins and chop up the skins in a food blender or chopper.
3
Toss the skins in a pot and add just enough water (about half a cup) to prevent them from sticking. Cook them gently for 15 to ⏱️ 20 minutes.
4
Cook the pulp over medium heat without water until it's soft. Press the pulp through a sieve or food mill to remove the seeds.
5
Combine the pulp, cooked skins, and the six cups of sugar in a large pot. Bring the mixture to a jellying point, which takes about ⏱️ 10 minutes of stirring frequently over medium heat.
sugar6 cups
6
Once the jam starts to thicken, get the jars ready. Carefully pour the hot jam into the hot jars, leaving about ¼ inch of headspace.
7
Use a clean towel to wipe the jar rims and adjust the lids. Make sure they're tight, but not too tight - just fingertip tight is ideal.
8
Load the jars into the canner.
9
Process for ⏱️ 10 minutes in a boiling water bath (or ⏱️ 15 minutes if above 6,000 feet in elevation). After the time is up, carefully remove the jars with tongs and let them cool on a clean towel.
10
Let the jars cool for ⏱️ 24 hours at room temperature.
11
Label, check the seals, and store.
Nutrition Facts
calories
119 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
25 g
sodium Content
1 mg
protein Content
0.3 g
carbohydrate Content
30 g
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