Muscadine Jam
- 4 pounds stemmed muscadine or scuppernong grapes
- Âľ cup cold water
- 6 cups sugar
- 2 tablespoons fresh lemon juice
Instructions:
This recipe calls for peeled muscadines—not as tedious a job as it sounds. Simply whack the grapes lightly with a cutlet bat or the broad side of a chef’s knife and the flesh will pop out of the skins.
- Wash the grapes in a sink full of cool water and drain well. Peel the grapes, then place the skins and the Âľ cup cold water in a large, heavy nonreactive kettle and the grapes in a second large, heavy nonreactive kettle, this one broad-bottomed.
- Set the two kettles over moderate heat and bring each to a boil. Adjust the heat under the grapes so that they bubble gently; cover and simmer for 20 minutes or until the grapes are mushy. At the same time, cover the grape skins and boil 20 minutes or until they are tender. If they threaten to boil dry, add a little additional water.
- Force the grapes through a food mill or fine sieve, extracting as much pulp and liquid as possible. Return the grape pulp to the kettle, then mix in the grape skins and any remaining water, the sugar, and lemon juice. Insert a candy thermometer.
- Bring to a boil over moderate heat, stirring until the sugar dissolves, then cook uncovered, stirring occasionally, until the mixture reaches the jelling point (218° to 220° F.).
- Meanwhile, wash and rinse 7 half-pint preserving jars and their closures and submerge in a large kettle of boiling water.
- Ladle the boiling jam into the hot jars, filling each to within ¼ inch of the top. Tip: To avoid spills, use a wide-mouth canning funnel. Wipe the jar rims with a damp cloth and screw on the closures. Process the jars for 10 minutes in a hot water bath (185° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
- Date and label each jar, then store on a cool, dark shelf for about a month before serving.