MUSCADINE JAM
What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!
Provided by Maria Marquez Delgado
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 160
Number Of Ingredients 2
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!
Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g
ORANGE SPICE MUSCADINE JAM
A citrusy, lightly-spiced variation in case you have a lot of grapes and don't want dozens of jars of the same thing. Prep time includes cooking the pulp and hulls. Cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 2h
Yield 10-12 1/2 pint jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 730.6, Fat 0.8, SaturatedFat 0.3, Sodium 6.6, Carbohydrate 188.4, Fiber 2.5, Sugar 185.4, Protein 1.6
BEST MUSCADINE JAM
With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 2h
Yield 10-12 1/2 pint jars
Number Of Ingredients 4
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.
PUMPKIN AND ORANGE SPICE JAM
This orange scented jam has a great color and subtle, spiced flavor. It is as tasty served with savory foods, such as tangy blue cheese, as it is spread on toast. Choose smaller, denser pumpkins with smooth flesh like sugar or cheese pumpkins for the best results.
Provided by dicentra
Categories Fruit
Time 50m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Add the pumpkin and apple to a large saucepan.
- Pour in 1/4 cup of water (just enough to keep the pumpkin from sticking and burning). Bring to a boil, then reduce to a simmer and cook for 10 to 20 minutes or until pumpkin is soft.
- Mash coarsely with a potato masher or fork, keeping a few chunks of pumpkin whole.
- Add the sugar, lemon and orange juice, cinnamon and nutmeg.
- Stir until all the sugar has dissolved. Turn the heat up and bring to a boil.
- Cook at a rolling boil for 15 to 20 minutes or until the jam thickens and reaches the setting point.
- Remove the pan from the heat while testing for the set.
- Ladle into prepared jars leaving a 1/4" headspace. process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.
- Makes: 8 half pints.
Nutrition Facts : Calories 1443.4, Fat 0.5, SaturatedFat 0.2, Sodium 4.4, Carbohydrate 372.4, Fiber 3.5, Sugar 351.1, Protein 3.8
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