Muscadine Jam 1 With Sure Jell Recipes

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MUSCADINE JAM #1 (WITH SURE-JELL)



Muscadine Jam #1 (With Sure-Jell) image

Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. Now spread it on toast. I improved this recipe, which I found online. It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. When you cook them first the purreed skins end up soft and pleasant. Prep time includes cooking the pulp and hulls. Cooking time does not include processing in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 1h15m

Yield 11-12 1/2 pint jars

Number Of Ingredients 4

4 lbs Muscadine grapes
3 1/4 lbs sugar
1 (1 3/4 ounce) box Sure-Jell
1/2-1 cup water

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.

Nutrition Facts : Calories 643.9, Fat 0.6, SaturatedFat 0.2, Sodium 14, Carbohydrate 166.4, Fiber 1.9, Sugar 160.6, Protein 1.1

MUSCADINE JAM



Muscadine Jam image

What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!

Provided by Maria Marquez Delgado

Categories     Side Dish     Sauces and Condiments     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h

Yield 160

Number Of Ingredients 2

2 quarts muscadine grapes
4 cups white sugar

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!

Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g

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