2 qt. muscadines
6 c. sugar

Separate pulp from skins. If desired, chop skins in a food processor. Cook skins gently 15-20 minutes adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds.

Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook about 10 minutes. As mixture thickens, stir frequently. Pour hot jam into jars, leaving 1/4 inch head space. Process in 15 minutes boiling water bath.