Muscadine Jam 1 with Sure Jell
Capture the flavors of the South with this irresistible Muscadine Jam made with Sure-Jell! This recipe transforms five cups of plump, fresh muscadine grapes into a vibrant, jewel-toned spread bursting with sweet and tangy goodness. By using Sure-Jell fruit pectin, the jam achieves the perfect consistency, ensuring a smooth, seedless texture while preserving the robust flavor of the grape skins. With straightforward steps like separating the grape pulp, blending it with the skins, and boiling the mixture to perfection, you’ll create a velvety homemade jam that’s perfect for slathering on biscuits, toast, or even pairing with cheese. Ready in under an hour and yielding enough to stock your pantry, this timeless jam will bring a taste of summer to your table year-round. With its rich flavor and easy canning method, this muscadine jam recipe is a must-try!
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Recipe Information
Ingredients
- 5 cups Fresh muscadine grapes
- 7 cups Sugar
- 1 box Sure-Jell fruit pectin
- 1 cup Water
Instructions
Wash the muscadine grapes thoroughly under running water and drain well.
Separate the grape skins from the pulp by squeezing each grape. Place the skins in one bowl and the pulp in a separate saucepan.
Cook the grape pulp over medium heat for about 10 minutes, stirring frequently until the pulp softens and releases its juice.
Press the cooked pulp through a fine mesh sieve or food mill to remove seeds, collecting the seedless pulp and juice in a clean bowl. Discard the seeds.
Combine the seedless pulp and juice with the reserved grape skins in a large cooking pot.
Add 1 cup of water to the pot and blend the mixture well. Cook over medium heat for 10 more minutes, stirring occasionally to soften the skins.
In a separate bowl, mix the Sure-Jell fruit pectin with 1/4 cup of the sugar. Add the pectin mixture to the grape mixture and stir well.
Bring the pot's contents to a full rolling boil over high heat that cannot be stirred down. Stir constantly to prevent burning.
Add the remaining sugar (6 3/4 cups) all at once. Stir to combine and bring the mixture back to a full rolling boil. Boil for 1 minute while stirring constantly.
Remove the pot from heat and skim off any foam from the surface with a spoon.
Quickly ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean, place the lids on, and screw on the bands until fingertip tight.
Process the jars in a boiling water canner for 10 minutes (adjust for altitude if necessary). Remove jars and let cool completely, checking that the lids have sealed properly.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
6203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 1538.9 g | 560% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 1489.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
