Spiced Muscadine Jam Recipes

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SPICED MUSCADINE JAM



Spiced Muscadine Jam image

Apples don't grow well in the south but Spiced Muscadine Jam brings to mind the apple butter I made every fall when I lived in New England. In addition to spreading it on bread try it as a glaze for baked ham or as a condiment with a fried ham slice. Feel free to vary the amounts of the spices to suit your personal tastes. Prep time includes cooking the pulp and hulls. Cooking time does not include processing the jars in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 3h

Yield 10-12 1/2 pint jars

Number Of Ingredients 6

5 lbs Muscadine grapes
3 lbs sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
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, about 10 minutes or until hulls are softened.
  • Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls.
  • Place grape puree into a large pot and stir in the spices. Bring to a boil.
  • Stir in sugar and return to a boil.
  • Simmer, stirring frequently, until the jellying point is reached, 2-3 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently after the first hour.
  • Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

Nutrition Facts : Calories 680.6, Fat 0.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 175.5, Fiber 2.3, Sugar 172.7, Protein 1.5

ORANGE SPICE MUSCADINE JAM



Orange Spice Muscadine Jam image

A citrusy, lightly-spiced variation in case you have a lot of grapes and don't want dozens of jars of the same thing. Prep time includes cooking the pulp and hulls. Cooking time does not include processing the jars in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 2h

Yield 10-12 1/2 pint jars

Number Of Ingredients 6

5 lbs Muscadine grapes or 5 lbs scuppernong grapes
3 1/4 lbs sugar
1 lemon
1 orange
1/4 teaspoon clove
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, 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.

Nutrition Facts : Calories 730.6, Fat 0.8, SaturatedFat 0.3, Sodium 6.6, Carbohydrate 188.4, Fiber 2.5, Sugar 185.4, Protein 1.6

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

SPICY TOMATO JAM



Spicy Tomato Jam image

Provided by Food Network Kitchen

Time 1h45m

Yield four 8-ounce jars

Number Of Ingredients 9

4 large lemons
5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces
4 cups light muscovado sugar or packed light brown sugar
4 teaspoons ground cumin
Kosher salt
2 scant teaspoons red pepper flakes
4 small cinnamon sticks
1/2 teaspoon ground cloves
8 1/8-inch-thick slices peeled ginger

Steps:

  • Start with our step-by-step canning how-to.
  • Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
  • Meanwhile, sterilize four 8-ounce canning jars and lids.
  • Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

SPICED TOMATO JAM



Spiced Tomato Jam image

Serve this savory spiced tomato jam on your favorite burger, grilled cheese, or as an appetizer on crusty bread. Store remaining jam in the fridge for up to one week.

Provided by Leah Phillips

Time 13h20m

Yield 14

Number Of Ingredients 8

2 pounds tomatoes, diced
1 red onion, finely chopped
1 cup brown sugar
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 lemon, juiced

Steps:

  • Inspect 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.
  • Combine tomatoes, onion, brown sugar, pepper flakes, cumin, coriander, salt, and lemon juice in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, about 15 minutes. Reduce heat to medium and simmer until reduced and it reaches a jam-like consistency, 20 to 30 minutes. Set aside to cool.
  • Pack 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 15 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 78 calories, Carbohydrate 19.8 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, Sodium 174.7 mg, Sugar 17.3 g

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