Muscadine Jam #1 (With Sure-Jell)

Name: Muscadine Jam #1 (With Sure-Jell)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 11-12 1/2 pint jars
Ingredients: 4 lbs Muscadine grapes; 3 1/4 lbs sugar; 1 (1 3/4 ounce) box Sure-Jell; 1/2-1 cup water

Submitted by 3KillerBs

"Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. Now spread it on toast. I improved this recipe, which I found online. It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. When you cook them first the purreed skins end up soft and pleasant. Prep time includes cooking the pulp and hulls. Cooking time does not include processing in the boiling water bath."

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Ready In:: 1hr 15mins
Ingredients:: 4
Yields:: 11-12 1/2 pint jars

ingredients

4 lbs Muscadine grapes
3 ¹⁄₄ lbs sugar
1 (1 3/4 ounce) box Sure-Jell
¹⁄₂ - 1 cup water

directions

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.

Questions & Replies

We tried making the jam without pectin. I think we added too much water because when finished our jam is still too liquid :( Can we reheat it and then add pectin, to solve this problem?

ktatum33
Can you mix purple and green muscadine grapes to make jelly.

suzieq6118

Reviews

I have lots of wonderful Jams & Jellies in my life in the country thru the years, but this is just the best thing I have ever had and easy to make. Definitely worth the trouble of making it. My husband and I decided when we had made the first batch that this definitely called for homemade biscuits for breakfast the next morning and the next. Wonderful, Wonderful!!!!!

smithgump44