Muscadine Jelly or Jam
Muscadine Jam or Jelly is a fruit preserve made from muscadines. It's a uniquely Southern treat that is hard to find at bigger grocery stores. Muscadines are a native grape that grows in the Southeastern United States.
Equipment
- 8 half pint mason jars, with bands and lids
- large pot
- 2 large bowls
- potato masher
- food mill
- cheesecloth (optional -if you want a smooth jelly rather than a textured jam, you will need this)
- water bath canner
- jar funnel
- ladle
- liquid measuring cup
Instructions
Preparing the Muscadines
- Wash muscadines thoroughly.
Cooking the Muscadines
- Put muscadines and a little water (about 1/2 cup is fine) in a large pot on medium heat. Stir frequently to prevent scorching. Heat to a simmer and cook until soft.
- Mash softened fruit with a potato masher to check softness. You don't have to mash them all, just check to see if they're mushy.
Straining the Skins
- Strain the mixture to remove skins and seeds. I recommend using a food mill. If you don't have one, you could use a strainer or a piece of cheese cloth. Whatever method you use, squeeze out as much juice as you can.
- Using the food mill will create a jam with a bit of texture from the pulp of the fruit. If you want a super smooth jelly instead, you must strain your juice with cheese cloth to remove the pulp.
Adding Ingredients
- Measure exactly 7 cups of sugar into a large bowl and set it near your stove.
- Pour exactly 5 cups of muscadine juice into a large pot. Stir in lemon juice and pectin.
- Cook over medium heat until mixture reaches a hard boil. This is described as a boil that doesn't stop when you stir it.
- Pour the sugar into the boiling juice. Stir thoroughly and bring it back to a boil, then stir and boil for exactly one minute. Remove from heat.
Jarring
- Ladle the jam into hot, sterilized, half pint mason jars. Fill to 1/4" headspace. Wipe rims clean with a wet paper towel. Add lids and rings -don't screw the rings on too tight.
Canning Process
- Process the jars in a boiling water bath for 10 minutes.
- Remove jars and let cool for 24 hours.
- Check seals, label, and store in a cool, dark place. Any that did not seal should be kept in the fridge and eaten soon.