Honey Muscadine Grape JamMuscadine jam is delicious over toast or added to your favorite barbecue sauce to bring out sweetness and depth. Create an easy filling for crepes.Muscadines are prolific growers despite the hot, dry summers in North Carolina. As a natural gardener I love that they thrive in this climate and rarely have pest or disease issues that require intervention.Don't confuse Muscadines with table grapes the skin is tougher, the seeds are bigger and the fruit is bigger too! I can fill a gallon bucket in no time.Ingredients- 4 Cups of Muscadine Grapes
- 2/3 Cup of Honey
- 1 TBL Apple Cider Vinegar
- Directions
- Wash Fruit.
- Separate the grape skins from the pulp by squeezing the grapes between your fingers or using the plate method in cook’s notes.
- Put the skins in the food processor bowl and pulse until they are chopped as finely as you like.
- Transfer Muscadine skins to a pot and add 1/4 cup of water.
- Bring to a simmer and cook until the skins have softened about 10 minutes.
- In another saucepan add the grape pulp and bring to a boil.
- Reduce heat and simmer until the grapes release the seeds about 10-15 minutes.
- Pour the grape pulp through a fine mesh sieve into a bowl.
- Force out as much pulp as you can and discard the seeds.
- Add the grape pulp to the pot with the grape skins and stir to combine.
- Add the honey and apple cider vinegar.
- Place the pan on the stove and bring to a boil.
- Cook, stirring often until the jam thickens about 10 to 12 minutes.
- Pour into jelly jars and cool.
- Store in the refrigerator or freeze.
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Cook’s Notes
- 1 TBL of Lemon Juice can be substituted for 1 TBL Apple Cider Vinegar
- Plate method: Put Muscadines between two plates then rock back and forth until the muscadines easily easily pop and then squeeze out the pulp.
- I make small batches of jam and store in the refrigerator.
- Get my gluten free (GF) and Dairy Free (DF) crepe recipe HERE
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