Spiced Muscadine Jam
- Ready In:
- 3hrs
- Ingredients:
- 6
- Yields:
-
10-12 1/2 pint jars
ingredients
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, about 10 minutes or until hulls are softened.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls.
- Place grape puree into a large pot and stir in the spices. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently, until the jellying point is reached, 2-3 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently after the first hour.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
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RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina