Sweet, tangy, and full of southern flavor, this Muscadine Jam recipe is a homemade favorite worth the effort. Spread it on toast, spoon it over warm biscuits, or tuck it into a good old-fashioned peanut butter and jelly sandwich.
This jam brings me back to the grape jellies my mom used to make when I was growing up, only now, I'm using the thick-skinned, aromatic muscadine grapes that grow here in the South instead of the Concord grapes we used to have growing on our property in New York. If you enjoy making your own jams, you might also want to try my Strawberry Rhubarb Jam recipe. It's another great way to preserve fresh fruit.
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Why You'll Love This Muscadine Jam Recipe
Small batch: This recipe makes 7 half pint jars to enjoy or use as a gift.
No added pectin needed: Lemon juice helps naturally thicken the jam.
Bold grape flavor: Muscadine grapes bring a flavor that is both sweet and tangy.
Key Ingredients
Muscadine Grapes: These thick-skinned grapes are native to the South and offer a sweet, bold flavor that makes the jam truly shine.
Lemon: The juice and rind add brightness and act as a natural pectin to help the jam set without added ingredients.
Sugar: Provides sweetness and balance to the tart grape and citrus flavors while also preserving the jam.
Ingredient Substitutions
Concord grapes: If muscadines aren't available, you can use concord grapes for a similar texture and flavor profile.
Lime juice: A substitute for lemon juice that still offers acidity and some thickening power.
Honey: You can replace part of the sugar with honey for a deeper flavor (be aware this may change the consistency slightly).
Recipe Variations
Lower sugar: Reduce to 5 cups of sugar for a less sweet jam.
Smoother texture: Push cooked skins through a sieve or food mill for a texture closer to jelly.
Chunky style: Leave the blended s kins in the mixture for a rustic-style jame with more body.
Quick Look at How to Make Muscadine Jam
Boil grape pulp
Place the pulp, including seeds, in a stock pot and bring to a boil. Then reduce heat and simmer for 10 minutes.
Puree grape skins
Once the grape skins are pureed, simmer on the stove for 10 minutes in one pot and the grape pulp in another pot
Strain seeds
Using a sieve, separate the seeds and fibers from the grape pulp and skins.
Combine ingredients
Add the strained pulp and skin to a large pot with the chopped lemon rind and lemon juice. (along with sugar)
Cook
The jam will thicken after 1-½ to 2 hours on simmer.
Top Tips
- Set aside at least 3 hours for the whole process. Removing pulp alone takes 30 minutes.
- Stir often to prevent sticking as the jam simmers and thickens.
- Wear an apron, grape juice can stain
Storage Instructions
Refrigerate: Unopened jars will last up to 6 months in the fridge.
Freeze: Store in freezer-safe containers for up to 1 year.
Can: Use a boiling water bath to process jars for 10 minutes, allowing you to store them int he pantry.
Serve with...
- Spread over warm toast or fluffy homemade biscuits.
- Swirl into plain yogurt or oatmeal.
- Slather onto a peanut butter sandwich.
More Condiment Recipes to Try
When you make this muscadine jam recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Muscadine Jam
Equipment
- 7 jam jars with seal and caps
- Large Stockpot
- funnel
- Sieve
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Ingredients
- 5 pounds muscadine grapes
- 6 cups granulated sugar
- 1 medium lemon
Instructions
- Remove the pulp from the grape skin. Place pulp, including the grape seeds, in large stockpot and grape skins in a large bowl.
- Place the grape skins in a heavy duty blender and blend until skins are finely ground. Transfer to a large saucepan.
- Over medium-high heat, bring the grape pulps to a boil, then reduce heat to simmer and cook for 15 minutes, until pulp breaks down.
- Over medium-high heat, bring the grape skins to a boil, then reduce heat to simmer and cook for 15 minutes, until skins have softened.
- Remove the grape pulps from the cooktop and transfer pulp to a sieve placed over top of a large bowl. Stir the pulp mixture. The grape fibers and seeds will stay in the sieve, while the pulp juice will go into a bowl.
- Return the grape pulp juice to a large stockpot. Set aside.
- Strain the grape skin mixture if desired (not required).
- Add the grape skin mixture, lemon juice, and lemon rind to the grape pulp juice. Stir to combine. Add the sugar and stir until sugar has dissolved.
- Place the grape mixture over medium high heat and bring to a boil. Reduce heat and simmer for 1 to 1 ½ hours, until jam has thickened.
- Transfer to jars and seal. Store in refrigerator.
JeDaGi says
Mine turned out to be more like candied or preserves. Really thick and strong flavor.
Shelby Law Ruttan says
Hi Jeff, without knowing exactly everything you did (if you followed all of the instructions the way they were written) I can only guess that perhaps you didn't dice the lemon rinds small enough and probably overcooked the jam - overcooking will make it very condensed in flavor and super thick and sugary. (The recipe indicates to cook 1-1/2 hours or until thickened).
Linda Kelley says
Do the lemon chunks cook down?
Shelby Law Ruttan says
Hi Linda, jam is a bit on the chunky side, (jelly is smooth) so you do have pieces of fruit in it. If yo don't want to use the lemon rind, feel free to just zest the lemon with a microplane zester and use that instead of the pieces of lemon rind.
Shasta says
Do you use the juice and rinds of the whole lemon? Will the lemon rinds be chunky in the jelly? Will it give a hint of lemon flavor? Are the lemon rinds needed, how would it affect the taste if the jelly if only lemon juice was used?
Shelby Law Ruttan says
Hi Shasta, I did use the rind and diced it up into small pieces. I preferred it that way and like the flavor and texture it gave. However you do not have to use the rinds. It might change the texture a little bit but the taste of the jelly probably won't change if you leave the rinds out.