Canning Recipes

Muscadine Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 quarts Muscadine grapes -- stemmed, washed
3 cups sugar - (to 4 cups)

Squeeze the pulp out of the hulls, keeping pulp and hulls in separate
containers. Chop hulls if desired, and place in a pan with about 1/2 cup
water. Simmer until tender (about 15 minutes); stir occasionally and add
more water if needed to prevent sticking. In another saucepan, cook pulp
until softened. Press pulp through a sieve or food mill to remove seeds.

Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of
fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or
until thickened. Stir as the mixture thickens to prevent sticking. Note:
You can also test for jelling by removing the pan from the heat and
chilling a dab of it.

Pour immediately into hot, sterilized jars, leaving 1/4-inch head space.
Carefully wipe residue from jar mouths with a paper towel moistened with
boiled water and cover with seals and rings. Process in a boiling water
bath for 15 minutes.

This recipe yields ??

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