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LOCATION: Recipes >> Preserving >> Muscadine Jam

Print this Recipe    Muscadine Jam

2 quarts Muscadine grapes, stemmed & washed
sugar (about 3 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 the 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.

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