Muscadine Jam
Toast, biscuits, bagels, oh my! You’ll be scrapping the bottom of the jar of the Muscadine Jam before you know it!
Ingredients
- 2 quarts Georgia Muscadine grapes
- 4 cups white sugar
Directions
Place 4 8 oz. jars in water and let simmer until jam is ready.
Rinse grapes and cut in half. Combine grapes and sugar in a large pot and bring to a boil over medium heat. Maintain a low boil for 15 to 20 minutes stirring often. Continue cooking if jam appears thin and runny.
Transfer jam to a blender and puree until hulls and seeds are ground. Spoon jam into jars. Run a knife along the inside of each jar to remove air bubbles. Top with lids.
Place rack in the bottom of a stock pot and fill with water halfway. Bring to a boil and lower jars into pot. Cover jars with water and let boiling continue for 5 to 10 minutes.
Remove from water and let cool until you hear the “pop” of the can sealing, this will take at least 1 hour.
