|Jams, Conserves and Preserving|
|by Ida Akiko|
A guide to making simple preserves, conserves and jams at home, this book features explanations on what equipment to use, how to flavour oils, and...
1 - 5 of 5 for muscadine jam
Separate pulp from skins of Muscadines. If desired, ... boiling water bath. Makes about 3 pints. To make grape jam follow above recipe using Concord grapes.
Remove stems from muscadines. Slip skins ... heat. Skim off foam with metal spoon. Put into hot sterilized jars. Process in boiling water bath for 5 minutes.
Pulp muscadines (remove hulls) and ... often to prevent scorching. Season with spices if you desire to use them. Pour into jars and seal. Yield: 5 pints.
Separate pulp from skins or cook pulp and skins together. Cook, adding enough water to keep from sticking. Press through a sieve or food mill to ...
Separate pulp from ... mixture thickens, stir frequently. Pour hot jam into jars, leaving 1/4 inch head space. Process in 15 minutes boiling water bath.
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