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on September 18, 2013
We managed to beat the critters to our wild muscadines this year, at least to a few pounds of them and decided to try using them for jam. I have to say, in all honesty, this project was... interesting. Other than rhubarb (30+ years ago) this is my first attempt to make jam. As is usual with me, I read through the recipe and as I followed the destructions, I had to change things up a bit as I went. The ingredients remained the same but my processes were slightly different. The lemon I had was not as fresh as I thought it was so the skin was a little tough and the layer of white beneath was nearly non existent. So, I chopped it up and put it in the blender with it's own juice. Worked like a champ. I also had some difficulty getting the grape skins to comply, so I chopped them the best I could in my food processor, simmered them the 10 minutes and stuffed their stubborn little tails in the blender too. After adding a dash of water they ground up nice and fine, looked like baby food. In regards to the cooking time, mine was ready to come out of the pan at 45-50 minutes but it took my cold packer the additional ten minutes to come to a boil so I let 'er ride. The jam has good body and a tangy purple taste. Would be fabulous on any piece of fresh bread with a glop of butter or even pancakes. My husband loves it. Thank you for sharing your recipe. I've saved it and will certainly use it again someday. Katepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (3807 g)
Servings Per Recipe: 1