The lemon that helps a no-pectin jam set is strongly in evidence in the flavor in this jam. Its a bright, fresh, enjoyable flavor but if you want a more intensely grape-y taste use a recipe with commercial pectin instead. The prep time includes cooking the pulp and the hulls. The cooking time does not include processing the jars in the boiling water bath.
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- 1Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
- 2Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
- 3Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticki ng. Cook slowly, covered, 10 minutes or until hulls are softened.
- 4Peel lemon. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
- 5Juice the lemon.
- 6Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
- 7Add lemon juice and peel. Bring to a boil.
- 8Stir in sugar and return to a boil.
- 9Simmer, stirring frequently until the jellying point is reached ~ 45-90 minutes. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
- 10Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
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Nutritional Facts for Lemony Muscadine Preserves
Serving Size: 1 (2111 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 645.5
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 5.9 mg
- Total Carbohydrate 166.6 g
- Dietary Fiber 1.9 g
- Sugars 164.0 g
- Protein 1.3 g