Lip Smackin' Jams & Jellies: Recipes, Hints and How-To's from the Heartland
by Butler, David and Amy Great country cooking shouldn't be complicated, it should inspire us to slow down and to enjoy not only the product...

1. MUSCADINE JAM Separate pulp from skins. ... stir frequently. Pour hot jam into jars, leaving 1/4 inch head space. Process in 15 minutes boiling water bath. Ingredients: 2  (muscadines .. sugar)

2. MUSCADINE JAM Separate pulp from skins of Muscadines. If desired, chop ... pints. To make grape jam follow above recipe using Concord grapes. Ingredients: 2  (grapes .. sugar)

3. MUSCADINE JAM Remove stems from muscadines. Slip skins and ... water bath for 5 minutes. Ingredients: 3  (muscadines .. sugar ...)

4. MUSCADINE JAM 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 ... Ingredients: 2  (sugar ...)

5. MUSCADINE JAM Pulp muscadines (remove hulls) and cook ... and seal. Yield: 5 pints. Ingredients: 3  (fruit .. optional .. sugar)

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