Muscadine Or Scuppernong Jam
A sweet, tangy jam made from muscadines or scuppernongs, perfect for spreading on toast or serving with cheeses, showcasing rich grape flavors with a hint of tartness.
Ingredients
- 2 qt muscadines or scuppernongs
- 6 c sugar ⓘ
Instructions
- Separate pulp from skins of grapes.
- If desired, chop skins in a food blender or chopper.
- Cook skins gently for 15 to 20 minutes, adding only enough water to prevent sticking (approximately 1/2 cup).
- Cook pulp without water until soft.
- Press pulp through a sieve to remove seeds.
- Combine pulp, skins, and sugar.
- Bring the mixture slowly to a boil, stirring occasionally until sugar dissolves.
- Cook rapidly until almost to jelling point, about 10 minutes.
- As the mixture thickens, stir frequently to prevent sticking.
- Pour hot jam into jars, leaving 1/4 inch headspace.
- Adjust lids and process in boiling water bath for 15 minutes.
Tips & Substitutions
For a smoother texture, consider blending the muscadine skins further after cooking. You can substitute half of the sugar with a low-calorie sweetener if desired, but keep in mind that this may affect the jam's consistency. If you prefer a thicker jam, cook it a little longer, watching closely to avoid burning. Ensure your jars are sterilized for best preservation.
Serving Suggestions
Muscadine or scuppernong jam is delightful spread on toasted bread or biscuits. It also pairs beautifully with cheese platters, particularly sharp cheddar. Consider using it as a topping for pancakes or in homemade desserts like the Best Yet Pie Crust for a unique twist. Try it alongside Lynne'S Vegetable Dip for a contrasting flavor experience.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the jam in the refrigerator and consume within three weeks. If you want to reheat the jam, do so gently in a saucepan over low heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Muscadine Or Scuppernong Jam contains roughly 28 calories, with 1g protein, 7g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of grapes for this jam?
Yes, while muscadines and scuppernongs are traditional, you can also use Concord or other sweet grape varieties. Just ensure they are ripe and sweet to achieve the best flavor in your jam.
What if my jam doesn't set properly?
If your jam is too runny, you can return it to the pot and cook it for a longer time, stirring frequently. Adding a bit of commercial pectin can also help achieve the desired consistency if you're short on time.
How can I tell when the jam is at the jelling point?
To test for the jelling point, place a small spoonful of jam on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn't flow back together, it's ready for canning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).