Muscadine Preserves
A sweet, rich preserve bursting with muscadine flavor, perfect for spreading on toast or spooning over ice cream, a Southern gem for fruit lovers.
Ingredients
- muscadines
- sugar ⓘ
Instructions
- Wash and pick over the muscadines.
- Pulp the berries, separating hulls into one container and pulp into another.
- Add water to the hulls just to cover and cook slowly until tender, about an hour.
- Cook the pulp slowly until the seeds separate, stirring often to prevent sticking.
- Once the pulp is cooked, strain it through a colander to remove the seeds.
- Combine the hulls with the cooking water and the strained pulp and its juice, mixing well.
- Measure the liquid mixture cup for cup, adding sugar gradually to taste; a Dutch oven holding 4 cups of each works well.
- Bring the liquid to a boil before adding the sugar, then boil rapidly while skimming off any foam.
- Test for doneness by placing a teaspoon of the mixture in a saucer and placing it in the freezer; when it gels, the preserves are ready.
- Remove the mixture from the heat and pour it into sterilized jars.
- Add paraffin to the tops of the jars before sealing.
- Cool, then store in a cool, dark place.
Nutrition & Diet Analysis (per serving)
24
kcal
1% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Low-fat
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).
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).