Muscadine Jam Recipe My Little Green Garden
You can pick wild muscadines (grapes) and make this delicious jam. Great on a charcuterie board with cheese! Thanks to Victor Camacho for filming and editing.
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Rinse the grapes well and remove the stems. Pierce each grape with a sharp knife and put them in 6-quart pot. Add water just until the grapes start to float. Cover with the lid and bring to a boil over medium-high heat. Reduce heat to medium and cook until the grapes are soft, about 30 to 40 minutes. Mash the grapes using the potato masher.
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Step 11 - Add the remaining sugar and bring to a boil. When the grape-pectin mix has reached a full boil, add the rest of the sugar (about 7 cups of sugar per 5 cup batch of grape juice; 4 cups of sugar if you are using the low or no-sugar pectin) and then bring it back to a boil and boil hard for 1 minute.
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Add a teaspoon of butter and up to 8 cups of sugar until dissolved. Skim the mixture if any foam is formed. Add 1.5 to 2 packages of Sure Jell fruit pectin boil 1 minute, no more, while constantly stirring. Then remove from burner. Skim again if needed and ladle directly into jam jars. Allow to cool 24 hours then date and label the jars.
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Instructions. Wash muscadines, place in a stockpot and add just enough water to cover the muscadines. Place over medium heat and bring to a full boil. (As muscadines begin to heat, start mashing them with a potato masher.) Reduce heat to simmer and cook for 15 minutes, continuing to mash muscadines.
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Homemade muscadine jam is delicious on a Ritz cracker with havarti cheese. Easy to make if you have access to some fresh off the vine muscadines! #georgiag.
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Steps to Make It. Gather the ingredients. Stem and wash grapes. Mash and place in a pot with water to cover. Simmer for 20 minutes. Press juice out through a colander, then strain through cheesecloth. Pour 4 cups grape juice back into pot and heat to boiling. Boil juice for 5 minutes.
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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.
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Bring each of the two kettles to a boil over medium heat. Adjust the heat beneath the grapes to a low simmer; cover and cook for 20 minutes, or until the grapes are mushy. At the same time, cover the grape skins with water and cook for 20 minutes, or until soft. If they're about to dry out, add a little more water.
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Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) stirring constantly. Stir in remaining sugar and bring to a full rolling boil for exactly 1 minute, stirring constantly. Remove from heat, skim foam from top. Ladle immediately into prepared jars filling to 1/4″ from the top.
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4 cups halved muscadine grapes, de-seeded. ¼ cup Splenda or stevia. ~Mix together the Splenda and the grapes. Put them in your slow-cooker. Turn on high for three hours OR low for 8 hours. When time is up, uncover the slow-cooker and carefully blend the cooked down grapes with your immersion blender until you get the chunky or smooth texture.
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Making The Muscadine Juice. Step 1: Wash and sort the muscadine grapes, taking out any bad ones. Washing and sorting Muscadine Grapes. Step 2: Grab a large stock pot and put the muscadine grapes in the pot. Fill with water up to the grapes.
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In one pans warm the pureed skins for about 10 minutes. In another pan simmer the insides of the grapes. cover with a lid for 15 minutes and then start to mash the grapes until soft and tender. Strain the insides of the grapes and remove the seeds. Add all of the grapes to 1 pan along with the pectin mix, and lemon.
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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.
Muscadine Jam Recipe My Little Green Garden
Have you ever wondered how to make Muscadine Jam? All you need is a size 2 screen that lets more of the juice and meat from the grapes through but no pulp se.
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We used 3 1/2 pounds of muscadines and got 4 pints of Jam.iIf you don't have muscadine vines then ask your friends who have muscadine vines to Let you pick m.
