WILD MUSCADINE JELLY
I love living in the country! We have wild muscadine grapes growing in the trees at my house. If only I could reach the very tip top but I got a lot for some homemade jelly! It was fun from start to finish!
Provided by Janice Ross
Categories Jams & Jellies
Time 50m
Number Of Ingredients 5
Steps:
- 1. For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water it will ruin the flavor. Place in a pot and bring to a boils until skins are tender. Remove from heat and put through a fruit juice masher and strainer. When cool enough place in the refrigerator until next morning.
- 2. Strain through 2 thickenesses of cheesecloth. The juice is ready. Place juice in a large pot. Mix pectin with juices and bring quickly to a hard boil, stirring occasionally. Add the sugar at once. Stir sugar until it dissolves and bring to full rolling boil (a boil that can not be stirred down). Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam using a metal spoon. Pour at once in sterilized jars, leaving 1/4 inch headspace.
- 3. Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instructions. Process 5 minutes in a boiling water bath. Makes about 8 half pint jars.
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
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
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.
ORANGE SPICE MUSCADINE JAM
A citrusy, lightly-spiced variation in case you have a lot of grapes and don't want dozens of jars of the same thing. Prep time includes cooking the pulp and hulls. 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 6
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 the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
- Juice the lemon and the orange.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
- Add citrus juice, citrus peel, and cloves. 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.
Nutrition Facts : Calories 730.6, Fat 0.8, SaturatedFat 0.3, Sodium 6.6, Carbohydrate 188.4, Fiber 2.5, Sugar 185.4, Protein 1.6
SPICY TOMATO JAM
Provided by Food Network Kitchen
Time 1h45m
Yield four 8-ounce jars
Number Of Ingredients 9
Steps:
- Start with our step-by-step canning how-to.
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.
WINE JELLY
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Provided by Juanita Peek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 40
Number Of Ingredients 4
Steps:
- Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g
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