Lemony Muscadine Preserves

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“The lemon that helps a no-pectin jam set is strongly in evidence in the flavor in this jam. Its a bright, fresh, enjoyable flavor but if you want a more intensely grape-y taste use a recipe with commercial pectin instead. The prep time includes cooking the pulp and the hulls. The cooking time does not include processing the jars in the boiling water bath.”
6 1/2 pint jars

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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 sticki ng. Cook slowly, covered, 10 minutes or until hulls are softened.
  4. Peel lemon. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
  5. Juice the lemon.
  6. Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
  7. Add lemon juice and peel. Bring to a boil.
  8. Stir in sugar and return to a boil.
  9. Simmer, stirring frequently until the jellying point is reached ~ 45-90 minutes. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
  10. Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

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