Wenker’s Vineyard’s recipe for muscadine jam and Southern Living’s muscadine jelly are two easy recipes for making this Southern favorite. The first recipe begins with whole muscadine grapes and uses just two ingredients, while the latter begins with muscadine grape juice and calls for four ingredients.
To make Wenker’s Vineyard’s recipe for muscadine jam, begin squeezing the pulp out of the hulls of 2 quarts of washed and stemmed muscadine grapes, and keep both in separate containers. Chop the hulls, place in a pan with a ½ cup water, and simmer for 15 minutes, adding water as needed to prevent sticking. Cook the pulp in another saucepan until soft, then press through a sieve to remove the seeds. In a larger pan, combine pulp and hulls, and add ¾ cup sugar for every cup of fruit, then bring slowly to a boil for 15 to 20 minutes until it thickens, stirring frequently to prevent sticking. Pour immediately into hot sterilized jars with ¼ inch headspace, wipe residue from jar mouths, cover with seals and rings, and process in a boiling water bath for 15 minutes.
Alternatively, to make eight 8-ounce jars of Southern Living’s muscadine jelly, add 5 cups of sugar, 5 cups of muscadine juice and ½ teaspoon of butter to a dutch oven, and bring to a rolling boil, stirring constantly. Add a 6-ounce package of liquid pectin, and boil an additional minute, continuing to stir constantly. Pour directly into hot sterilized jars with ½ inch headspace, clean jar mouths, cover and seal, and process in a boiling water bath for 15 minutes.