8.16.2010

Muscadine Jam

I promised I would report back when I made my muscadine jam, so here we go:I picked I don't know how many, but I know I filled up 2 gallon freezer bags full after making the jam! Be sure and sanitize the jars and lids in hot water first thing. Separate the pulp from the hulls (or skins) into 2 separate bowls. I put the hulls into a blender to crush them. Cook the hulls and the pulps separately After pressing the pulp through a strainer to separate the seeds, combine the pulp, hulls, and 5 cups sugar and cook together. Bring the mixture to s boil and stir until sugar dissolves, then ladle into the sanitized jars leaving some headspace. Process in a water canner with the temperature 180 degrees Fahrenheit f0r 15 min. Take them out of the canner and listen for them to "pop" to let you know they have sealed )it make take several hours). That pop is such a glorious sound! Then, enjoy some fresh, sweet muscadine jam on a hot biscuit or some warm toast :). "Then God said, "Let the land produce vegetation: seed-bearing plants and trees on the land that bear fruit with seed in it, according to their various kinds." And it was so." Genesis 1:11

10 comments:

  1. Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

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  2. Cherish,

    Those look yummy! I made a ton of muscadine jelly last year. I need to hurry up and pick some for this year :)
    I hope your Papa is doing good! I will keep him in my prayers!

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  3. My dear sweet daughter (by marriage),
    I miss you a lot but I wanted to let you know that even though I haven't been able to see you over the last couple of months, I am still thinking of you often and fondly. I will be making pepper jelly this weekend if you are interested!

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  4. Thanks for sharing this Cherish! I have the best memories of picking muscadines and scuppernong grapes, mostly muscadines at my grandparents house. They had a huge arbor. I can't stop eatting them even now. I eat them till I have a stomach ache every time. lol. I've never canned before and now that I see this I believe I'll go to a U-Pick farm in Aug and do my first canning.

    Have a beautiful day...Hugs… Tracy@CottonPickinCute

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    1. Tracy! I loved reading about your muscadine memories!! :) You can so do this, but I will warn you that it is more intensive than other types of canning just because of the seeds and hulls, but it really is worth it! Let me know if you have any questions at all!! Good luck!! :) xoxo

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  5. Did you use the 2 gallon bags for the jam or a different amount of grapes for this recipe?

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  6. how do you separate the seed from the grape ?cut and take out pulp and seeds or just put grapes in blender

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