2 qt. muscadines
6 c. sugar

Remove stems and skins from muscadines. Cook pulp over low heat until soft; press through a sieve or food mill to remove seeds. Combine pulp and sugar in a large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil almost to jellying point (220°F) about 10 minutes, stirring frequently. Remove from heat and skim off foam with a metal spoon. Ladle quickly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 15 minutes.

Yield: about 3 pints.

Note: Muscadine skins may be added to jam. Chop skins in a food processor. Combine skins and about 1/2 cup water in a saucepan; simmer 15 to 20 minutes. Add to pulp and sugar and proceed as directed.