Prep 1 hr
Cook 2 hrs
Apples don't grow well in the south but Spiced Muscadine Jam brings to mind the apple butter I made every fall when I lived in New England. In addition to spreading it on bread try it as a glaze for baked ham or as a condiment with a fried ham slice. Feel free to vary the amounts of the spices to suit your personal tastes. Prep time includes cooking the pulp and hulls. Cooking time does not include processing the jars in the boiling water bath.
- 5 lbs Muscadine grapes
- 3 lbs sugar
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1⁄2-1 cup water
- Prepare 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.
- Simmer 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.
- Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, about 10 minutes or until hulls are softened.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls.
- Place grape puree into a large pot and stir in the spices. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently, until the jellying point is reached, 2-3 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently after the first hour.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.