Best Muscadine Jam Recipes

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
• Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
• Juice the lemon.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
• Add lemon juice and peel. Bring to a boil.
• Stir in sugar and return to a boil.
• Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
• Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

Steps:

• 1. For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water it will ruin the flavor. Place in a pot and bring to a boils until skins are tender. Remove from heat and put through a fruit juice masher and strainer. When cool enough place in the refrigerator until next morning.
• 2. Strain through 2 thickenesses of cheesecloth. The juice is ready. Place juice in a large pot. Mix pectin with juices and bring quickly to a hard boil, stirring occasionally. Add the sugar at once. Stir sugar until it dissolves and bring to full rolling boil (a boil that can not be stirred down). Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam using a metal spoon. Pour at once in sterilized jars, leaving 1/4 inch headspace.
• 3. Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instructions. Process 5 minutes in a boiling water bath. Makes about 8 half pint jars.

Steps:

• Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
• Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
• Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
• Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
• Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
• Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
• Peel lemon and the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
• Juice the lemon and the orange.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
• Add citrus juice, citrus peel, and cloves. Bring to a boil.
• Stir in sugar and return to a boil.
• Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
• Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot.
• Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly.
• Add sugar all at once, stirring in well.
• Bring to a full, rolling boil, stirring constantly and boil for 1 minute.
• Remove from heat.
• Skim foam if necessary and pack into sterilized jelly jars.
• Process in boiling water bath for 5 minutes.