SCUPPERNONG JAM
This scuppernong jam recipe is an old-fashioned jam made with scuppernong or muscadine grapes. The recipe makes about 5 half-pint jars.
Provided by Diana Rattray
Categories Jam / Jelly
Time 40m
Number Of Ingredients 3
Steps:
- Gather the ingredients. Prepare the boiling water bath canner, jars, and lids following these tips . Place a few small plates in the freezer for the jelly test.
- 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 the 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 of 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.
- Take a plate out of the freezer. Drop a teaspoon of the hot jam onto the plate. Let it rest for about 30 seconds. Tip the plate. The jam should move slightly, but it shouldn't be thin enough to run. If it is runny, continue cooking and check again.
- Pour the finished jam immediately into the 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 the boiling water bath for 15 minutes.
- Makes about 4 to 5 half-pint jars. You Might Also Like Homemade Blueberry Jam Spiced Caramel Pear Jam Nectarine Raspberry Jam
Nutrition Facts : Calories 172 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 40 g, Fat 0 g, ServingSize 5 Half-Pint Jars (60 Servings), UnsaturatedFat 0 g
SPICED MUSCADINE JAM
Apples don't grow well in the south but Spiced Muscadine Jam brings to mind the apple butter I made every fall when I lived in New England. In addition to spreading it on bread try it as a glaze for baked ham or as a condiment with a fried ham slice. Feel free to vary the amounts of the spices to suit your personal tastes. Prep time includes cooking the pulp and hulls. Cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 3h
Yield 10-12 1/2 pint jars
Number Of Ingredients 6
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, about 10 minutes or until hulls are softened.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls.
- Place grape puree into a large pot and stir in the spices. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently, until the jellying point is reached, 2-3 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently after the first hour.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
Nutrition Facts : Calories 680.6, Fat 0.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 175.5, Fiber 2.3, Sugar 172.7, Protein 1.5
MUSCADINE GRAPE JAM
Muscadine Grape Jam is a low-sugar or low-honey cooked jam made with Pomona's Universal Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Provided by Shelby Collings
Number Of Ingredients 4
Steps:
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash the grapes. Then score the end of each grape with a paring knife and pop the flesh out of the skin and into a sauce pan. Place the skins in a bowl and set aside.
- Bring the skinless grapes to a boil and simmer until soft, about 10 minutes. Put the simmered grapes into a Foley mill or a fine sieve and push the pulp and juice through into a bowl, leaving behind the seeds. Discard the seeds.
- Place the skins in a sauce pan with just enough water to keep them from sticking to the bottom of the pot. Bring to a boil and simmer until soft and tender (10 to 15 minutes). Puree the skins in a blender or food processor.
- Add processed skins to the bowl of pulp and juice and stir together well. Measure 4 cups of this mixture into a sauce pan.
- Add calcium water, and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
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- Rinse the grapes well and remove the stems. Pierce each grape with a sharp knife and put them in 6-quart pot. Add water just until the grapes start to float. Cover with the lid and bring to a boil over medium-high heat. Reduce heat to medium and cook until the grapes are soft, about 30 to 40 minutes. Mash the grapes using the potato masher.
- While the mixture cooks, place the jars in the canning pot and add water until it’s 1 inch over the top of the jars. Bring to a boil and then turn off the heat, leaving the jars in for at least 10 minutes. In the small pot, heat water to 180° F. Add the lids and leave them in for at least 10 minutes to soften the sealing compound and sterilize them. Do not boil the lids to avoid seal failure.
- When the mixture is ready, drain and remove the jars from the pot. Turn on the heat for the canning pot and bring the water temperature up to 180° F. Ladle the jam mixture into the jars using the wide mouth funnel, leaving about 1/4-inch headspace. Run a thin spatula around the inside edge of the jar to remove bubbles. Wipe the top of the jars clean with a clean damp cloth and place the hot lids on top. Add the bands and tighten just until finger tight.
- Place hot jars on a wooden board and leave them for 12 to 24 hours, until they cool completely. Check for a seal after they have cooled. Store sealed jars in a cool dark place for up to 12 months. Store any unsealed jars in the refrigerator.
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