Muscadine Jam 1 With Sure Jell Recipe

How to Make Muscadine Jam 1 With Sure Jell

1. Prepare 4 cups of muscadines by cutting partway through the skin and popping the pulp/seed capsule out of the hull.
2. Place the pulp in one pot and the hulls in another.
3. Simmer the pulp, covered, over low-medium heat until soft enough to press through a sieve or food mill (approximately 10 minutes). Add a tablespoon or two of water if necessary to prevent sticking.
4. Meanwhile, finely chop the hulls in a food processor until finely minced.
5. Return the chopped hulls to their pot. Add enough water (about 1/4 cup) to allow simmering without sticking.
6. Cook the hulls slowly, covered, for 15-20 minutes, or until tender.
7. Press the pulp through a sieve or food mill to remove the seeds.
8. In a medium-large pot, combine the sieved pulp and cooked hulls.
9. Stir in 1 box (1.75 oz) Sure-Jell fruit pectin.
10. Bring the mixture to a full boil, stirring constantly.
11. Add 7 cups of granulated sugar all at once, stirring well to dissolve.
12. Bring to a full rolling boil, stirring constantly, and boil for exactly 1 minute.
13. Remove from heat.
14. Skim off any foam and carefully ladle the jam into sterilized half-pint jars, leaving 1/4 inch headspace.
15. Process in a boiling water bath for 5 minutes.