Purple Muscatine Grapes

Asked September 25, 2019, 7:32 PM EDT

When I was a kid I remember my MaMaw making Muscatine Jelly..(Im almost 60 yrs) Id prefer more like a JAM... with no preservatives.... Yall thoughts? Any recipes ?... THANKS

Pulaski County Kentucky family and consumer sciences pulaski county kentucky preserving jams and jellies

1 Response

Hello! I remember my grandmother making muscadine jelly, too. Ours were the gold colored variety that grew wild in the woods. Always my favorite jelly.

Muscadines are a wild grape that are native to the southeastern United States. Here is a recipe from the National Center for Home Food Preservation for making grape jam with no added pectin. (Jelly is made from the juice only. Jam includes pulp and grape skins.) Since muscadines have a tough skin, chop them finely for best results.

Grape Jam
without added pectin

  • 2 quarts stemmed Concord grapes
  • 6 cups sugar

Yield: About 6 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

Sterilize canning jars. Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds. Combine pulp, skins and sugar. Bring to jellying point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Fill hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Grape Jam in a boiling water canner. Process Time at Altitudes ofStyle of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ftHotHalf-pints
or Pints5 min1015

This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Good luck with your jam!