Muscadine Jam
Homemade muscadine jam is rich, tangy, and f ull of grape flavor. It's perfect for spreading on toast, stirring into oatmeal, or using in your favorite sandwiches.
Servings 7 cups
Calories 53kcal
Equipment
- 7 jam jars with seal and caps
- Large Stockpot
- funnel
- Sieve
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 grap 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.
Nutrition
Serving: 1tablespoon | Calories: 53kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Polyunsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg | Net Carbohydrates: 13g
