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    Home » Canning Recipes

    Muscadine Jam

    Published: Sep 22, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious sweet jam with a sour tang, Muscadine Jam is perfect for making sandwiches, topping biscuits, or serving over top of ice cream.
    Featured Image for Muscadine Jam recipe.
    Muscadine Jam Pin image.

    Muscadine Jam is a sweet and tangy jam made with the muscadine grapes. Similar to concord grape jam, but not as sweet. It is a delicious condiment that goes great on biscuits or toast, and makes a delicious peanut butter and jelly sandwich!

    Peanut Butter and Muscadine Jam Sandwich cut in half and stacked on top of each other.
    The common and delicious use of jam to make peanut butter sandwiches is one you will definitely want to enjoy with this grape jam!
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe

    ❤️ Why you'll love it

    ✔️ You get 7 half-pints jars of delicious sweet jam!

    ✔️ There is no need for added pectin! The lemon does the work of thickening the jam.

    ✔️ The muscadine grape lends a powerful grape flavor to the sweet and tangy jam.

    A bowlful of Muscadine grapes.
    5 pounds of Muscadine Grapes is what you will need to make this recipe.

    🥘 Ingredients

    Muscadine Grapes

    Lemon

    Sugar

    Grape pulp in a stockpot.
    Place the pulp, including seeds, in a stock pot and bring to a boil. Then reduce heat and simmer for 10 minutes.
    Grape skins in a blender cup.
    I like to blend the grape skins until fine as possible.
    Pureed muscadine grape skins in a saucepan.
    Once the grape skins are pureed, simmer on the stove for 10 minutes in one pot and the grape pulp in another pot
    Cooked grape pulp into a sieve over a large bowl.
    Using a sieve, separate the seeds and fibers from the grape pulp and skins.

    🔪 Instructions

    1. Remove the pulp from the grape skin. Place pulp, including the grape seeds, in a large pot and grape skins in a separate bowl.
    2. Place the grape skins in a heavy duty blender and blend until skins are finely ground. Transfer to a large saucepan.
    3. Over medium-high heat, bring the grape pulps to a rolling boil, then reduce heat to simmer and cook for 15 minutes, until pulp breaks down.
    4. Over medium-high heat, bring the grape skins to a boil, then reduce heat to simmer and cook for 15 minutes, until skins have softened. Add a little water if needed to keep the skin mixture moist (I did not need the water).
    5. Remove the grape pulps from the cooktop and transfer pulp to a sieve placed over top of a large bowl. Stir the pulp mixture. The grape fibers and seeds will stay in the sieve, while the pulp juice will go into a bowl.
    6. Return the grape pulp juice to a large stockpot. Set aside.
    7. Strain the grape skin mixture if desired (not required).
    8. Add the grape skin mixture, lemon juice, and lemon rind to the grape pulp juice. Stir to combine. Add the sugar and stir until sugar dissolves.
    9. Place the grape mixture over medium high heat and bring to a boil. Reduce heat and simmer for 1 to 1 ½ hours, until jam has thickened.
    10. Transfer to jars and seal. Store in refrigerator.
    Pressing grape pulp through a sieve.
    Using a rounded wooden handle, press the pulp through the sieve.
    Grape pulp and seeds in sieve.
    Once the pulp has been pushed through the sieve, all that will be left are the seeds and stringy fibers.
    Pureed grape pulps
    Once the grape seed and fibers have been removed, return the pulp to the stockpot.
    Lemon juice, ½ a lemon, and a cup of diced lemon rind
    You will use the juice, pith, and rind to help build pectin to thicken the jam.

    🥄 Equipment

    Blender: I used my Nutribullet, but a food processor or heavy duty blender can also be used.

    Large pots: you will need two of these for cooking the grape pulp and skins separately.

    Whisk: to mix the jam while it is simmering

    Flathead wooden spoon: for stirring the jam and scraping the bottom of the pot while the jam is cooking

    Funnel: used for transferring the jam into the jar without jam running outside of the mouth of the jar.

    Measuring cup: I use a 1 cup measure, which is all you need to fill a half pint jar.

    7 half pint jars with lids

    Blended grape skins, grape pulp, and diced lemon rind in a mixing bowl.
    Add the strained pulp and skin to a large pot with the chopped lemon rind and lemon juice.
    Grape mixture with sugar on top.
    Add sugar to the grape jam mixture
    The jam will thicken after 1-½ to 2 hours on simmer.
    Looking inside the jam jar.
    Store in pint-sized jars.

    🥫Storage

    7 pints of jam for my family is a small batch recipe, so I stored my jam in pint jars in the refrigerator as I have room for it. As long as the jars are sealed and not opened, the jam can last in the fridge up to 6 months, maybe longer.

    Jam can also be placed in freezer safe containers kept in the freezer no longer than a year.

    You can also can the jam by sterilizing the jars and lids and placing the hot jam in the jars, making sure to leave ½ inch headspace. Wipe the lip of the jar and place seal and cap on the jam. Place the jars in a boiling water bath canner and process for 10 minutes.

    📖 Variations

    • Reduce to 5 cups of sugar for a less sweet jam.
    • Press the cooked skins through a sieve or food mill to remove more of the grape skin pieces. The jam will have less bulk to it and closer to muscadine jelly. I did this for my 2nd batch and preferred how it turned out over the first batch with all of the blended grape skin in the jam.
    A jar of grape muscadine jam with a knife in the jar.

    💭 Tips

    • Allow for at least 3 hours of your time to make this grape jam. It takes at least 30 minutes to remove the pulp from the grape skins and then you will need 1-½ to 2 hours simmer time for the jam.

    📚 Related Recipes

    Try making your own Homemade Pancake Syrup!

    I love to keep this Apple Pie Spice on hand.

    You can make your own Roasted Red Peppers right at home for a fraction of the cost!

    Everyone loves these Raspberry Thumbprint Cookies with Almond Icing.

    🍽 Serve with...

    Serve jam on toast or biscuits. It also makes a great peanut butter and jelly sandwich!

    A jar of Muscadine Jam.
    The common and delicious use of jam to make peanut butter sandwiches is one you will definitely want to enjoy with this grape jam!

    🏫 The last word

    I grew up watching my mom make concord grape jelly. It was one of my favorite condiments for toast and sandwiches, but I never attempted to make it because jelly seemed to be too much work. Concord grapes don't grow in the south, where I now live, so I went with the popular muscadine grape grown in warmer climates.

    When I moved to North Carolina, I was curious enough to go grape picking to see what the Muscadines were all about. It is a sweet grape with a musky aroma. They have thick skins and to me seem similar to a concord grape, in the fact that the insides of the grapes are sour but the juice on the inside of the skin is sweet.


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    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured Image for Muscadine Jam recipe.

    Muscadine Jam

    Shelby Law Ruttan
    A delicious sweet jam with a sour tang, Muscadine Jam is perfect for making sandwiches, topping biscuits, or serving over top of ice cream.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Condiment
    Cuisine American
    Servings 7 cups
    Calories 53 kcal

    Equipment

    • 7 jam jars with seal and caps
    • large stockpot
    • Large saucepan
    • Wooden spoon
    • funnel
    • measuring cups
    • sieve
    • lemon juicer

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 5 pounds muscadine grapes
    • 6 cups granulated sugar
    • 1 medium lemon

    Instructions
     

    • Remove the pulp from the grape skin. Place pulp, including the grape seeds, in large stockpot and grape skins in a large bowl.
    • Place the grape skins in a heavy duty blender and blend until skins are finely ground. Transfer to a large saucepan.
    • Over medium-high heat, bring the grape pulps to a boil, then reduce heat to simmer and cook for 15 minutes, until pulp breaks down.
    • Over medium-high heat, bring the grape skins to a boil, then reduce heat to simmer and cook for 15 minutes, until skins have softened.
    • Remove the grap pulps from the cooktop and transfer pulp to a sieve placed over top of a large bowl. Stir the pulp mixture. The grape fibers and seeds will stay in the sieve, while the pulp juice will go into a bowl.
    • Return the grape pulp juice to a large stockpot. Set aside.
    • Strain the grape skin mixture if desired (not required).
    • Add the grape skin mixture, lemon juice, and lemon rind to the grape pulp juice. Stir to combine. Add the sugar and stir until sugar has dissolved.
    • Place the grape mixture over medium high heat and bring to a boil. Reduce heat and simmer for 1 to 1 ½ hours, until jam has thickened.
    • Transfer to jars and seal. Store in refrigerator.

    Nutrition

    Serving: 1tablespoonCalories: 53kcalCarbohydrates: 14gProtein: 0.2gFat: 0.1gPolyunsaturated Fat: 0.001gSodium: 0.3mgPotassium: 43mgFiber: 1gSugar: 11gVitamin A: 14IUVitamin C: 1mgCalcium: 8mgIron: 0.1mgNet Carbohydrates: 13g
    Keyword Muscadine Jam
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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