Muscadine Jam Recipe - Cooking Index
Muscadine Jam Recipe - Cooking Index
| 2 | Muscadine grapes - stemmed, washed | |
| 3 cups | 594g / 20oz | Sugar - (to 4 cups) |
Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp until softened. Press pulp through a sieve or food mill to remove seeds.
Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking. Note: You can also test for jelling by removing the pan from the heat and chilling a dab of it.
Pour immediately into hot, sterilized jars, leaving 1/4-inch head space. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings. Process in a boiling water bath for 15 minutes.
This recipe yields ??
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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