Scuppernong Jam Recipes

SCUPPERNONG JAM

Steps:

• Gather the ingredients. Prepare the boiling water bath canner, jars, and lids following these tips . Place a few small plates in the freezer for the jelly test.
• Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers.
• Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking.
• In another saucepan, cook the pulp until softened. Press pulp through a sieve or food mill to remove seeds.
• Combine pulp and hulls in a larger pan; add 3/4 cup of sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.
• Take a plate out of the freezer. Drop a teaspoon of the hot jam onto the plate. Let it rest for about 30 seconds. Tip the plate. The jam should move slightly, but it shouldn't be thin enough to run. If it is runny, continue cooking and check again.
• Pour the finished jam immediately into the hot, sterilized jars, leaving 1/4-inch head space.
• Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings.
• Process in the boiling water bath for 15 minutes.
• Makes about 4 to 5 half-pint jars. You Might Also Like Homemade Blueberry Jam Spiced Caramel Pear Jam Nectarine Raspberry Jam

HOW TO MAKE SCUPPERNONG JELLY

Steps:

• Wash the grapes under cold running water and remove any stems or leaves.
• Place the grapes in a 6 quart or larger pot and add the water. On high heat bring the grapes to a boil.
• Boil stirring constantly for 20 minutes or until the skins have slipped and most of the seeds have been released from the pulp. Use a metal potato mashers to help things along.
• After 20 minutes and the skins have softened remove from the heat. Use the potato masher to mash any remaining grapes and to help the pulp to release the grape juice.
• Line a large wire mesh strainer with a triple layer of cheesecloth or with a large lint-free flour sack towel, or a jelly bag.
• Carefully pour the hot pot of muscadine grape into the cheesecloth or flour sack, or jelly bag.
• Allow the juice to slowly drain for at least an hour. Once you have 3 2/3 cups of juice discard the solids.
• Combine the scuppernong grape juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling.
• Heat on medium-high and occasionally stir until the sugar has dissolved. Increase the heat to high and bring to a hard boil.
• Once the scuppernong juice has reached a hard boil that can not be stirred down add the pouch of liquid pectin.
• Stir to combine and return to a hard boil. Boil for one minute exactly.
• Carefully remove the hot pot from the heat and use a spoon remove all of the foam that has settled on the top of the jelly. Discard the foam.
• Fill hot jelly jars with hot jelly leaving a 1/4 inch headspace. Wipe jar rim with a damp paper towel.
• Place a flat lid on the jar and apply the band to fingertip tight.
• Process filled the jars in a hot water bath canner for 10 minutes. Turn off heat. Cool 5 minutes then remove the jars from the canner.
• Check for a proper seal after and hour.
• Place the jars on a towel and allow to cool overnight before labeling and storing.

BEST MUSCADINE JAM

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
• Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
• Juice the lemon.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
• Add lemon juice and peel. Bring to a boil.
• Stir in sugar and return to a boil.
• Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
• Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

MUSCADINE JAM #1 (WITH SURE-JELL)

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot.
• Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly.
• Add sugar all at once, stirring in well.
• Bring to a full, rolling boil, stirring constantly and boil for 1 minute.
• Remove from heat.
• Skim foam if necessary and pack into sterilized jelly jars.
• Process in boiling water bath for 5 minutes.

SCUPPERNONG JELLY

Steps:

• 1. Scuppernongs have very tough skin. I took a sharp knife and gave each one a cut when I put then into the pot to cook.
• 2. Add the 1/2 cup water, bring to a boil, reduce heat and simmer for 10 minutes.
• 3. Strain the juice, you will need 4 cups. Directions called for cheesecloth, I just used a strainer with fine holes.
• 4. Sterilize 5 canning pint jars for 20 minutes. Wash the screw bands and lids.
• 5. Lids go into pan with water brought to hot, and then turned off.
• 6. Put juice in a large pan, add sugar and butter and bring to a boil that cannot be stirred down. Add pectin and cook exactly 1 minute.
• 7. Fill pint jars to directions on pectin package, wipe clean the outside rim, add the lid and screw band.
• 8. Put in water bath for exactly 5 minutes.