Best 7 Best Muscadine Jam Recipes

BEST MUSCADINE JAM

Steps:

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

MUSCADINE JAM

Steps:

• Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
• Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
• Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
• Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
• Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
• Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!

WILD MUSCADINE JELLY

Steps:

• 1. For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water it will ruin the flavor. Place in a pot and bring to a boils until skins are tender. Remove from heat and put through a fruit juice masher and strainer. When cool enough place in the refrigerator until next morning.
• 2. Strain through 2 thickenesses of cheesecloth. The juice is ready. Place juice in a large pot. Mix pectin with juices and bring quickly to a hard boil, stirring occasionally. Add the sugar at once. Stir sugar until it dissolves and bring to full rolling boil (a boil that can not be stirred down). Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam using a metal spoon. Pour at once in sterilized jars, leaving 1/4 inch headspace.
• 3. Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instructions. Process 5 minutes in a boiling water bath. Makes about 8 half pint jars.

MUSCADINE JELLY

Steps:

• 1. Wash and remove stems from your grapes and cut in half, remove and discard seeds and skin Note:(Skip this step if using food mill)
• 2. add 2 1/2 cups water and grapes to pot and slowly bring to a simmer (be careful not to burn the grapes)
• 3. mash with potato masher and cool (Or run through food mill after cooled)
• 4. Pour into jelly bag and drain NOTE:(For Jam skip this step) While waiting for pulp to drain, get your jars ready...Put (8) half pint jars in the water bath to sterilize, and put lids in a small pot and simmer
• 5. Return juice to pot, bring to a boil, Add 1TBSP Lemon Juice, 7 cups sugar, and 2 Packages pectin and stir continuously to keep your pot from boiling over Keep at a rolling boil until 220 Degrees is met on Candy thermometer or a rolling boil is kept for 5 minutes
• 6. Remove from heat, skim off foam and fill jars with 1/4 inch head space...add lids, return to water bath pot and process for 15 minutes Allow to cool for 10 minutes, the remove jars and place on towel on counter, and leave for 12 hours...you should hear some pinging sounds as the jars seal. After 12 hours, push on lids to make sure they don't spring back to ensure they are sealed...store for a year, or enjoy as needed. Once opened, refrigerate .

SCUPPERNONG JAM

Steps:

• Gather the ingredients. Prepare the boiling water bath canner, jars, and lids following these tips . Place a few small plates in the freezer for the jelly test.
• 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 the 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 of 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.
• Take a plate out of the freezer. Drop a teaspoon of the hot jam onto the plate. Let it rest for about 30 seconds. Tip the plate. The jam should move slightly, but it shouldn't be thin enough to run. If it is runny, continue cooking and check again.
• Pour the finished jam immediately into the 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 the boiling water bath for 15 minutes.
• Makes about 4 to 5 half-pint jars. You Might Also Like Homemade Blueberry Jam Spiced Caramel Pear Jam Nectarine Raspberry Jam

ORANGE SPICE MUSCADINE JAM

Steps:

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

MUSCADINE JAM #1 (WITH SURE-JELL)

Steps:

• 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, 15-20 minutes or until hulls are tender.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot.
• Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly.
• Add sugar all at once, stirring in well.
• Bring to a full, rolling boil, stirring constantly and boil for 1 minute.
• Remove from heat.
• Skim foam if necessary and pack into sterilized jelly jars.
• Process in boiling water bath for 5 minutes.