Muscadine Jam

3 quarts muscadine grapes (I prefer the very dark, almost black, varieties)
5-6 C sugar
1/2 t butter


Cut each grape in half, remove and discard the seeds.
Separate the pulp from the skins.
Chop the skins using a food processor.
Puree the pulp also using the food processor. Add any juice to the pulp.
Cook the chopped skins, covered, on medium-low heat in just enough water to keep it from sticking, 20-25 min, till soft.
Boil down the added water till skins are just moist with barely any water left.
Add the pulp to the skins (you should have a total of about 2qts +1 C).
Add the sugar and butter,  stir, and bring to a boil.
Lower heat till the mixture is at a low, constant boil.
Cook till jelling point, 20-30 min. As mixture thickens, stir to prevent sticking.
Pour into hot jars, process in boiling water bath, 15 mins.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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