Description
This Southern muscadine jam recipe is rich in antioxidants and natural pectin, making it both delicious and nutritious. A traditional yet modern pantry staple that’s perfect for preserving summer’s bounty.
Ingredients
Scale
- 2 quarts muscadine grapes (stems removed)
- 6 cups sugar
- Optional: Replace up to half the sugar with honey
- Optional: Use coconut sugar for a caramel note
- Optional: Reduce sugar to 4 cups + 2 tbsp natural pectin powder
- Optional: 1 tsp vanilla extract or ½ tsp cinnamon
Instructions
- Wash and stem muscadine grapes, removing damaged ones.
- Separate pulp from skins and finely chop skins in a food processor.
- Cook skins with ½ cup water over medium-low for 15–20 minutes.
- Cook pulp separately for 8–10 minutes, then press through sieve to remove seeds.
- Combine pulp, skins, and sugar in a heavy pot and bring to rolling boil.
- Cook until mixture reaches 220°F, stirring frequently.
- Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Process in boiling water bath for 10 minutes.
- Cool jars for 24 hours, label, and store in a cool, dark pantry.
Notes
Muscadine grapes are rich in antioxidants and natural pectin, making this jam naturally flavorful and nutritious. Avoid overcooking skins and ensure proper seed removal for best results.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Jam & Preserves
- Method: Canning
- Cuisine: Southern American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 119
- Sugar: 30g
- Sodium: 0mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 0.3g
- Cholesterol: 0mg