Muscadine Jelly With Liquid Pectin Food
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.
MUSCADINE JAM #1 (WITH SURE-JELL)
Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. Now spread it on toast. I improved this recipe, which I found online. It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. When you cook them first the purreed skins end up soft and pleasant. Prep time includes cooking the pulp and hulls. Cooking time does not include processing in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 1h15m
Yield 11-12 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, 15-20 minutes or until hulls are tender.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot.
- Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly.
- Add sugar all at once, stirring in well.
- Bring to a full, rolling boil, stirring constantly and boil for 1 minute.
- Remove from heat.
- Skim foam if necessary and pack into sterilized jelly jars.
- Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 643.9, Fat 0.6, SaturatedFat 0.2, Sodium 14, Carbohydrate 166.4, Fiber 1.9, Sugar 160.6, Protein 1.1
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