Copyright © 2014 The FOURnet Information Network. All rights reserved.

MUSCADINE JAM 
6 c. prepared muscadines
7 1/2 c. (3 1/4 lb.) sugar
1 box Sure-Jell fruit pectin

Remove stems from muscadines. Slip skins and set aside. Add 1 cup water to pulp. Cover and simmer 5 minutes, stirring occasionally. Sieve to remove seeds, grind or finely chop skins; stir into sieved pulp. Measure amount of prepared fruit. Pack solidly in cup. If measure is slightly short, add water. Place in 6 or 8 quart saucepot. Measure sugar and set aside. Do not reduce sugar. Stir Sure-Jell into prepared fruit. Bring to a full boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down.) Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Put into hot sterilized jars. Process in boiling water bath for 5 minutes.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s