Best Muscadine Jam Recette

Comment préparer Best Muscadine Jam

1. Prepare grapes: Cut each muscadine and scuppernong halfway through the skin. Gently pop the pulp and seed capsules out of the hulls.
2. Separate pulp and hulls: Place the pulp in one pot and the hulls in another.
3. Simmer the pulp: Simmer the pulp, covered, over low-medium heat for 10-15 minutes, or until soft enough to press through a sieve or food mill. Add a tablespoon or two of water if needed to prevent sticking.
4. Process the hulls: Finely chop the hulls in a food processor. Return them to their pot.
5. Simmer the hulls: Add enough water to the hulls (about 1/2 cup) to allow simmering without sticking. Cook slowly, covered, for 10-15 minutes, or until softened.
6. Prepare the lemon: Peel one lemon, finely chopping the peel (including the white pith for better jelling). Juice the lemon.
7. Sieve the pulp: Press the cooked pulp through a sieve or food mill to remove the seeds.
8. Combine ingredients: In a large pot, combine the sieved pulp and cooked hulls. Stir in the lemon juice and zest.
9. Bring to a boil: Bring the mixture to a rolling boil over medium-high heat.
10. Add sugar and return to a boil: Stir in 7 cups of sugar and return the mixture to a rolling boil.
11. Cook to the jellying point: Reduce heat to a simmer, stirring frequently, until the jam reaches the jellying point (approximately 1-2 hours). This will vary depending on the pectin content of your fruit. A good test is to place a small amount of jam on a chilled plate; it should wrinkle when pushed with your finger.
12. Check frequently: Continuously check the jam for the jellying point.
13. Pack and process: Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, seal, and process in a boiling water bath for 10 minutes.