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Muscadine Jam is a delicious old-fashioned way to use muscadine grapes in season.
Muscadine jam is one of those Southern delicacies that makes your taste buds do a happy dance! Made from the muscadine grape, this jam is not only delicious but also packed with health benefits. These grapes are a rich source of antioxidants, resveratrol, and vitamin C, which are all great for the immune system.
If you’ve ever tasted muscadine jam, you know that it’s sweet, tart, and bursting with flavor. It’s great for spreading on toast or biscuits or even just eating straight out of the jar (no judgment here). And don’t even get us started on how amazing it is paired with cheese or used as a glaze for meats!
But here’s the thing – making muscadine jam can seem intimidating. The thought of canning can be overwhelming for some people. But fear not – it’s actually quite simple. You only need fresh muscadines, sugar, lemon juice, and pectin. With a little patience and love, you’ll have a batch of delicious muscadine jam ready to be enjoyed whenever the mood strikes.
So, what are you waiting for? Get your hands on some fresh muscadines before the season is over, and make yourself some jam. Here’s how to do it.
Ingredients for Muscadine Jam
This is a tested canning recipe from So Easy to Preserve by the University of Georgia Cooperative Extension.
The ingredients for canning muscadine jam are quite simple. To make a canner batch of six half-pint jars, you’ll need the following:
- 2 quarts of muscadine grapes (with the stems removed)
- 6 cups of granulated sugar
If you have more muscadines on hand, you can double this recipe but don’t increase it more than that. Huge batches don’t heat evenly and won’t set properly.
How to Make Muscadine Jam
Before you can do anything else, you need to sterilize those jars. Wash them well in hot, soapy water and rinse thoroughly. Then, place them in a large pot filled with enough water to submerge the jars completely. Bring to a boil and let them boil for 10 minutes. Carefully remove the jars with tongs and dry them on a clean towel. If you’d rather skip this process, you can sanitize them in the dishwasher.
Next, you can start making the jam. Wash and stem two quarts of muscadine grapes.
Separate the pulp from the skins by scooping out the insides of the muscadines. If you’ve never worked with muscadines, you’re in for a surprise. They’re not like regular grapes; the outside is more like a shell than a grape skin. You can cut them in half and then scoop out the inside with a spoon.
Once you’ve separated the peels from the insides, you must chop up the skins in a food blender or chopper. (With regular grapes for jam, you can leave the skins whole, but muscadine skins are more like “shells,” and they’re somewhat tough. You really do need to chop them up a bit as they’re not great left whole in the finished jam.)
Toss the skins in a pot and add just enough water (about half a cup) to prevent them from sticking. Cook them gently for 15 to 20 minutes.
Meanwhile, cook the pulp over medium heat without water until it’s soft. Press the pulp through a sieve or food mill to remove the seeds. Combine the pulp, cooked skins, and the six cups of sugar in a large pot. Bring the mixture to a jellying point, which takes about 10 minutes of stirring frequently over medium heat.
Once the jam starts to thicken, it’s time to prepare the jars. Carefully pour the hot jam into the hot jars, leaving about ¼ inches of headspace. Use a clean towel to wipe the jar rims and adjust the lids. Make sure they’re tight, but not too tight—just fingertip tight is ideal.
Canning Muscadine Jam
Next, load the jars into the canner. You’ll process them for 10 minutes in a boiling water bath canner (or 15 minutes if above 6,000 feet in elevation).
After the time is up, carefully remove the jars with tongs and let them cool on a clean towel. You’ll know they’re sealed when you hear a satisfying “pop.” If any jars don’t seal properly, refrigerate them.
Otherwise, you can wait 24 hours, label, and store the jars for a year or more.
Serving Muscadine Jam
Now that you’ve successfully made your delicious muscadine grape jam, it’s time to enjoy it! This sweet and tangy jam pairs perfectly with breakfast favorites like toast, biscuits, or waffles.
It can also add a unique twist to your favorite sandwich or be used as a topping for yogurt or ice cream.
The best part? This jam is ready to go right out of the jar! There is no need to add any extra ingredients or heat it up before serving. Simply open a jar and start spreading it on your favorite foods. In addition to eating it as a jam on bread, the classic option, you can also pair it with a variety of cheeses and crackers for a tasty appetizer or use it as a glaze for roasted meats like pork or chicken.
Feel free to get creative with how you choose to use it! Try dolloping a spoonful on a cheese platter or mixing it into a salad dressing for a sweet and savory twist. The possibilities are endless with this versatile jam.
Muscadine Jam
Ingredients
- 2 quarts of muscadine grapes, with the stems removed
- 6 cups of granulated sugar
Instructions
- Sterilize your jars, either by hand or by using your dishwasher.
- Wash and stem two quarts of muscadine grapes.
- Separate the pulp from the skins and chop up the skins in a food blender or chopper.
- Toss the skins in a pot and add just enough water (about half a cup) to prevent them from sticking. Cook them gently for 15 to 20 minutes.
- Cook the pulp over medium heat without water until it's soft. Press the pulp through a sieve or food mill to remove the seeds.
- Combine the pulp, cooked skins, and the six cups of sugar in a large pot. Bring the mixture to a jellying point, which takes about 10 minutes of stirring frequently over medium heat.
- Once the jam starts to thicken, get the jars ready. Carefully pour the hot jam into the hot jars, leaving about ¼ inch of headspace.
- Use a clean towel to wipe the jar rims and adjust the lids. Make sure they're tight, but not too tight - just fingertip tight is ideal.
- Load the jars into the canner.
- Process for 10 minutes in a boiling water bath (or 15 minutes if above 6,000 feet in elevation). After the time is up, carefully remove the jars with tongs and let them cool on a clean towel.
- Let the jars cool for 24 hours at room temperature.
- Label, check the seals, and store.
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