Scuppernong Jam Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
• In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
• Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
• Bake until the crust has browned, 50 minutes.

Steps:

• Wash the fruit and remove the stems. Place the fruit in a large bowl, and using your hands, a fork, or a potato masher, squeeze the grapes. Place the fruit in a large, stainless steel or enamel pot, and using your hands, mash until no large pieces of fruit remain. Add just enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. Transfer the mixture to a jelly bag (see page 293) and allow to hang over a bowl for at least 6 hours or overnight. Measure the juice; you should have about 8 cups.
• When you are ready to make the jelly, place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jelly.
• Sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• In a large, heavy-bottomed saucepan, combine the scuppernong juice (you should have about 16 cups, or 4 quarts), sugar, lemon juice, and salt. Follow the procedure for Raspberry Jam (page 289), including ringing the scuppernong mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
• jelly bag
• A jelly bag is used for straining pressed juice when making jelly. It may be made of several thicknesses of cheesecloth, or of cotton flannel or firm unbleached muslin. These are available online and in some hardware stores and gourmet shops. Meme used to use an old cotton pillowcase. When making jelly, it is important not to squeeze the fruit. Let the fruit hang in the jelly bag and slowly drip out into a bowl. Squeezing the mixture will produce cloudy juice, which makes for cloudy jelly.

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.

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.