Muscadine Or Scuppernong Jam

1. 1

   Separate pulp from skins of grapes.

2. 2

   If desired, chop skin in food blender or chopper.

3. 3

   Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (approximately 1/2 cup).

4. 4

   Cook pulp without water until soft.

5. 5

   Press through sieve to remove seeds.

6. 6

   Combine pulp, skins and sugar.

7. 7

   Bring slowly to boiling, stirring occasionally until sugar dissolves.

8. 8

   Cook rapidly almost to jelling point, about 10 minutes.

9. 9

   As mixture thickens, stir frequently to prevent sticking.

10. 10

    Pour hot jam into jars, leaving 1/4 inch headspace.

11. 11

    Adjust lids.

12. 12

    Process 15 minutes in boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.