Muscadine Jam

1. 1

   Remove stems and skins from muscadines. Cook pulp over low heat until soft; press through a sieve or food mill to remove seeds. Combine pulp and sugar in a large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil almost to jellying point (220u00b0) about 10 minutes, stirring frequently. Remove from heat and skim off foam with a metal spoon. Ladle quickly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 15 minutes. Yield: about 3 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.