BEST MUSCADINE JAM
With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 2h
Yield 10-12 1/2 pint jars
Number Of Ingredients 4
Steps:
- Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
- Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
- Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
- Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
- Juice the lemon.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
- Add lemon juice and peel. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
PRESERVED LEMONS
Preserving with salt has been a common method for storing vegetables past their season for centuries, and preserved lemons have long been a staple of Arab Mediterranean cuisines. There are different methods for making preserved lemons. Some recipes call for spices such as cinnamon, cloves, peppercorn and bay leaves. The Indian version of these pickled lemons uses an abundance of seasonings, including fenugreek seeds and turmeric. My recipe relies primarily on salt and sugar, so the fruit's bright flavor shines through. (A couple of sprigs of oregano gives them a Mediterranean bent). The preserving process is easy to do at home. Once the lemons are ready, I use them in classic Moroccan tagines, salad dressings and sandwiches, as well as marinades and stews. And since the rind is tender and completely edible, the whole lemon can be used.
Provided by Food Network Kitchen
Time P28DT15m
Yield 10 preserved lemons
Number Of Ingredients 4
Steps:
- Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
- Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
- Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
- Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
LEMONY MUSCADINE PRESERVES
The lemon that helps a no-pectin jam set is strongly in evidence in the flavor in this jam. Its a bright, fresh, enjoyable flavor but if you want a more intensely grape-y taste use a recipe with commercial pectin instead. The prep time includes cooking the pulp and the hulls. The cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 2h
Yield 6 1/2 pint jars
Number Of Ingredients 4
Steps:
- Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
- Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
- Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticki ng. Cook slowly, covered, 10 minutes or until hulls are softened.
- Peel lemon. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
- Juice the lemon.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
- Add lemon juice and peel. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently until the jellying point is reached ~ 45-90 minutes. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
Nutrition Facts : Calories 645.5, Fat 0.7, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 166.7, Fiber 2, Sugar 164.1, Protein 1.3
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