Muscadine Jam Recipe
Rania Hassan, Outreach Assistant, Small Fruits Research and Extension Group, NC State
A southern grape jam full of flavor – both sweet and tart. Recipe makes 3 half pints.
- 2 pounds of muscadine grapes
- 3/4 cup of sugar
- 3 tbsp of lemon juice
- 3 tbsp of classic pectin
- Wash your jars, lids, bands and warm. Mix the 3 tablespoons of pectin with 3 tablespoons of your sugar. Set aside the rest of your sugar.
- Rinse the grapes. Cut grapes in half and peel off the skins. Separate the insides of the grapes and the skins into two separate bowls. Puree skins with a food processor or blender.
- In one pans warm the pureed skins for about 10 minutes.
- In another pan simmer the insides of the grapes. cover with a lid for 15 minutes and then start to mash the grapes until soft and tender.
- Strain the insides of the grapes and remove the seeds.
- Add all of the grapes to 1 pan along with the pectin mix, and lemon. Bring slowly to a hard boil, stir constantly (about 15-20 minutes). A hard boil is one that can’t be stirred down.
- Do a sheet test to see when jam is ready. Use a cold spoon (from the freezer), dip it into the pan and see if the mixture “sheets” off. When the remaining drops pouring off the spoon run together and “sheet” off the spoon then you know your jam is ready.
- Add sugar and cook for another 5-10 minutes to a consistency that you want.
- Fill warm jars, leaving ¼” space at the top. Use a spoon to make sure there are no bubbles in the jar. Wipe the rim with a sterile cloth. Screw on the 2-piece lids.
- Let cool and refrigerate for 2-3 weeks or process to hold up longer.