Scuppernong Jam

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Ingredients:

• 2 quarts scuppernong or muscadine grapes, stemmed & washed
• 3 to 4 cups sugar, to taste
• water

Preparation:

Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes stir occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp until softened. Press pulp through a sieve or food mill to remove seeds.[p] Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.[br] [b]Note:[/b] You can also test for jelling by removing the pan from the heat and chilling a dab of it.[p] Pour immediately into hot, sterilized jars, leaving 1/4-inch head space. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings. Process in a boiling water bath for 15 minutes. [br] Makes about 1/2-pint jars. [p] [b] Related Recipes[br] [link url=/od/jamsjellies/r/bln361.htm]Grapefruit Marmalade[/link][br] [link url=/library/news/bln450.htm]Rhubarb Conserve[/link][br] [link url=/library/news/bln594.htm]Blueberry Freezer Jam[/link][br] [link url=/od/jamsjellies/r/bl80711e.htm]Peach Marmalade Recipe[/link][br] [link url=/library/rec03/bl30621j.htm]Strawberry Preserves[/link][br] [link url=/library/news/bln160.htm]Hot Pepper Jelly[/link][br] [link url=/od/jamsjellies/r/blbb308.htm]Watermelon Jelly[/link][br] [link url=/od/jamsjellies/r/bl91017b.htm]Apple Orange Marmalade[/link][br] [link url=/od/jamsjellies/r/bl91017a.htm]Apple Conserve[/link][br] [/b] [p] [b][link url=/library/crock/blcpidx.htm]Slow Cooker Recipes[/link] | [link url=/library/recipes/blpage16.htm]Casseroles[/link] | [link url=/library/recipes/blidx.htm]Main Recipe Index[/link][br][link url=/c/ec/1.htm]Weekly Crockpot Recipe Newsletter[/link][/b] _z_southernfood_z_);