Scuppernong Jam
An old-fashioned scuppernong or muscadine grape jam recipe for canning is detailed.
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Instructions
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Prepare a boiling water bath canner, jars, and lids, and place small plates in the freezer for the jelly test.
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Squeeze pulp from scuppernong hulls, keeping them separate.
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Chop hulls if desired and simmer with 1/2 cup water for approximately 15 minutes until tender, stirring occasionally.
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Cook the pulp separately until softened, then press it through a sieve or food mill to remove seeds.
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Combine the processed pulp and hulls in a large pan, adding 3/4 cup of sugar for each cup of fruit.
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Bring the mixture slowly to a boil, then cook for 15 to 20 minutes, or until thickened, stirring as it thickens.
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Test for doneness by dropping a teaspoon of hot jam onto a frozen plate; it should move slightly but not run. If too runny, continue cooking.
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Pour the hot jam into hot, sterilized jars, leaving 1/4-inch headspace.
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Wipe jar rims clean, then cover with seals and rings.
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Process the filled jars in the boiling water bath for 15 minutes.