Muscadine Jam #1 (With Sure-Jell)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot.

5. 5

   Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly.

6. 6

   Add sugar all at once, stirring in well.

7. 7

   Bring to a full, rolling boil, stirring constantly and boil for 1 minute.

8. 8

   Remove from heat.

9. 9

   Skim foam if necessary and pack into sterilized jelly jars.

10. 10

    Process in boiling water bath for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.