BEST MUSCADINE JAM
With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 2h
Yield 10-12 1/2 pint jars
Number Of Ingredients 4
Steps:
- 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, 10 minutes or until hulls are softened.
- Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
- Juice the lemon.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
- Add lemon juice and peel. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
MUSCADINE JAM #1 (WITH SURE-JELL)
Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. Now spread it on toast. I improved this recipe, which I found online. It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. When you cook them first the purreed skins end up soft and pleasant. Prep time includes cooking the pulp and hulls. Cooking time does not include processing in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 1h15m
Yield 11-12 1/2 pint jars
Number Of Ingredients 4
Steps:
- 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, 15-20 minutes or until hulls are tender.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot.
- Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly.
- Add sugar all at once, stirring in well.
- Bring to a full, rolling boil, stirring constantly and boil for 1 minute.
- Remove from heat.
- Skim foam if necessary and pack into sterilized jelly jars.
- Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 643.9, Fat 0.6, SaturatedFat 0.2, Sodium 14, Carbohydrate 166.4, Fiber 1.9, Sugar 160.6, Protein 1.1
MUSCADINE JAM
What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!
Provided by Maria Marquez Delgado
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 160
Number Of Ingredients 2
Steps:
- Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
- Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
- Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
- Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
- Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!
Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g
GOOSEBERRY JELLY (SURE-JELL)
Make and share this Gooseberry Jelly (Sure-Jell) recipe from Food.com.
Provided by UnknownChef86
Categories Berries
Time 3h5m
Yield 8 half-pints, 128 serving(s)
Number Of Ingredients 5
Steps:
- Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
- Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
- Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
- Stire pectin into juice in saucepot. Add butter to reduce foaming.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar.
- Return to full rolling boil and boil exactly 1 min., stirring constantly.
- Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
- Process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 50.8, Fat 0.1, Sodium 1.1, Carbohydrate 12.9, Fiber 0.7, Sugar 10.9, Protein 0.1
SURE.JELL COOKED JAM OR JELLY REMAKE DIRECTIONS
Get help in the kitchen with SURE.JELL Cooked Jam or Jelly remake directions! Remember do-overs when you were a kid? Sometimes they're necessary for cooked jams and jellies! Here are cooked jam or jelly remake directions for your SURE.JELL creations.
Provided by My Food and Family
Categories Home
Time P1DT1h
Number Of Ingredients 4
Steps:
- PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
- PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
- PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
UMAMI SPRINKLE
Umami. Known as the fifth basic taste, some people liken it to the difference between the flavor of an almost ripe tomato and a perfectly ripe tomato. Also found in sea salt, cured meats, cheese and mushrooms, it imparts a savory heartiness that deepens flavor. This is a mixture of several different known umami ingredients. I've toyed with a recipe that was posted as "umami salt" by the breakaway cook, changing some of the ingredients and adjusting the method. Use in soups, salad dressing, sprinkled into casseroles, or wherever you want a richer flavor. A little goes a long way, so start with a small amount and increase to the level that suits you.
Provided by Akikobay
Categories < 15 Mins
Time 10m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Place shiitake mushrooms in the oven at 350 degrees and toast until the pieces are dried and a bit brown. Don't burn.
- Grind the mushrooms in a food processor until powdery.
- Sift out the large chunks from the mushroom powder and replace the powder in the food processor bowl along with the other ingredients.
- Pulse until the ingredients are uniformly mixed and powdery.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 43.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 8.8, Sodium 7129.3, Carbohydrate 0.4, Sugar 0.1, Protein 3.9
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