MUSCADINE JAM

With just 3 ingredients, this is a great way to use fall's harvest of grapes. Great on biscuits, toast, ice cream and more!

INGREDIENTS

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1

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2

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3

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4

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5

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6

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7

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8

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9

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Tilted Brush Stroke The muscadine grape lends a powerful grape flavor to the sweet and tangy jam. With this recipe, you get 7 half-pints of delicious sweet jam! Get the recipe!

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

Tilted Brush Stroke Get the recipe!

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MUSCADINE JAM

With just 3 ingredients, this is a great way to use fall's harvest of grapes. Great on biscuits, toast, ice cream and more!

INGREDIENTS

- muscadine grapes - lemon - sugar

1

Remove the pulp from the grape skin. Place pulp, including the grape seeds, in large stockpot.

2

Place grape skins in a separate bowl.

3

Bring the grape pulps to a boil, then reduce to simmer and cook for 15 minutes.

4

Repeat the process with the grape skins.

5

Remove grape pulps from the cooktop and transfer to a sieve placed over top of a large bowl. Stir the pulp mixture.

6

Add the grape skin mixture, lemon juice, and lemon rind to the grape pulp juice. Stir to combine.

7

Add the sugar and stir until sugar has dissolved.

8

Place the grape mixture over medium high heat and boil. Reduce heat and simmer for 1 to 1 ½ hours, until jam has thickened.

9

Transfer to jars and seal. Store in refrigerator.

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

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