Forktionary

Best Muscadine Jam Recipe

This award-winning Muscadine Jam recipe, perfected with 53 lbs of muscadines and scuppernongs, boasts the perfect balance of sweet grape and tangy lemon. Voted the best by our entire family, this jam sets beautifully and is bursting with fresh flavor. Learn how to make this easy, yet elegant, jam recipe – perfect for gifting or enjoying all year round!

Prep Time 60 mins
Cook Time 120 mins
Calories 680.4 kcal
Protein 2g
Rating 4.0 (1 Reviews)
Best Muscadine Jam 119

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Muscadine Jam

  • 4 lbs Muscadine Grapes
  • 7 cups Sugar
  • 1 Lemon
  • 1/2 cup Water

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How to Make 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.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

691g

Fat

1g

Carbs

58g

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit American Southern United States Easy Fall Low Fat Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low In Something Grapes Technique Water Bath 4 Hours Or Less