Muscadine Jam 1 with Sure Jell

Capture the flavors of the South with this irresistible Muscadine Jam made with Sure-Jell! This recipe transforms five cups of plump, fresh muscadine grapes into a vibrant, jewel-toned spread bursting with sweet and tangy goodness. By using Sure-Jell fruit pectin, the jam achieves the perfect consistency, ensuring a smooth, seedless texture while preserving the robust flavor of the grape skins. With straightforward steps like separating the grape pulp, blending it with the skins, and boiling the mixture to perfection, you’ll create a velvety homemade jam that’s perfect for slathering on biscuits, toast, or even pairing with cheese. Ready in under an hour and yielding enough to stock your pantry, this timeless jam will bring a taste of summer to your table year-round. With its rich flavor and easy canning method, this muscadine jam recipe is a must-try!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 96

Ingredients

• 5 cups Fresh muscadine grapes
• 7 cups Sugar
• 1 box Sure-Jell fruit pectin
• 1 cup Water

Directions

Step 1

Wash the muscadine grapes thoroughly under running water and drain well.

Step 2

Separate the grape skins from the pulp by squeezing each grape. Place the skins in one bowl and the pulp in a separate saucepan.

Step 3

Cook the grape pulp over medium heat for about 10 minutes, stirring frequently until the pulp softens and releases its juice.

Step 4

Press the cooked pulp through a fine mesh sieve or food mill to remove seeds, collecting the seedless pulp and juice in a clean bowl. Discard the seeds.

Step 5

Combine the seedless pulp and juice with the reserved grape skins in a large cooking pot.

Step 6

Add 1 cup of water to the pot and blend the mixture well. Cook over medium heat for 10 more minutes, stirring occasionally to soften the skins.

Step 7

In a separate bowl, mix the Sure-Jell fruit pectin with 1/4 cup of the sugar. Add the pectin mixture to the grape mixture and stir well.

Step 8

Bring the pot's contents to a full rolling boil over high heat that cannot be stirred down. Stir constantly to prevent burning.

Step 9

Add the remaining sugar (6 3/4 cups) all at once. Stir to combine and bring the mixture back to a full rolling boil. Boil for 1 minute while stirring constantly.

Step 10

Remove the pot from heat and skim off any foam from the surface with a spoon.

Step 11

Quickly ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean, place the lids on, and screw on the bands until fingertip tight.

Step 12

Process the jars in a boiling water canner for 10 minutes (adjust for altitude if necessary). Remove jars and let cool completely, checking that the lids have sealed properly.

Step 13

Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Nutrition Facts

Serving size	2471.3 grams (2471.3g)

Amount per serving	% Daily Value*
Calories	6203

Total Fat 8.20g	11%
Saturated Fat 0.70g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 29mg	1%
Total Carbohydrate 1538.90g	560%
Dietary Fiber 29.10g	104%
Total Sugars 1489.00g
Protein 6.00g	12%

Vitamin D 0IU	0%
Calcium 305mg	23%
Iron 3mg	16%
Potassium 1543mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.2%

Protein: 0.4%

Carbs: 98.4%