Cooking time: 10 mins
Difficulty: Medium - experience needed
Dietary guidance: v v n g d
6 cups sugar
Remove stems and skins from muscadines. Cook pulp over low heat until soft; press through a sieve or food mill to remove seed. Combine pulp and sugar in a large saucepan; cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil almost to jelling point, about 10 minutes, stirring frequently.
Remove from heat and skim off foam with a metal spoon. Ladle quickly into sterilized jelly glasses, leaving 1/4 inch headspace. Seal at once with metal lids. Process jars in a boiling water bath for about 15 minutes
Note: Muscadine skins may be added to jam. Chop skins in a food processor or food chopper. Combine skins and about 1/2 cup water in a saucepan; simmer 15-20 minutes. Add to pulp and sugar and proceed as above.