Muscadine Jam |

Muscadine jam is a sweet preserve made from the berries of the muscadine grape. It has a deep, dark color and a sweet-tart flavor.

Muscadine Jam is a type of jelly made from the berries of the muscadine grape. It’s the most popular jam in North Carolina, where it has been produced since colonial times.

  • 4 pound muscadine or scuppernong grapes, stemmed
  • a third of a cup of cold water
  • 6 quarts of sugar
  • 2 tblsp. freshly squeezed lemon juice


This recipe asks for peeled muscadines, which isn’t quite as difficult as it sounds. The meat will come out of the skins with a gentle whack with a cutlet bat or the wide side of a chef’s knife.

  • Drain the grapes thoroughly after washing them in a sink full of cold water. Peel the grapes, then put the skins in a big, heavy nonreactive kettle with the 34 cup cold water, and the grapes in a second large, heavy nonreactive kettle with a wide bottom.
  • Bring each of the two kettles to a boil over medium heat. Adjust the heat beneath the grapes to a low simmer; cover and cook for 20 minutes, or until the grapes are mushy. At the same time, cover the grape skins with water and cook for 20 minutes, or until soft. If they’re about to dry out, add a little more water.
  • Extract as much pulp and juice as possible from the grapes using a food mill or fine sieve. Return the grape pulp to the kettle, then add the grape skins, any leftover liquid, sugar, and lemon juice. Place a candy thermometer in the oven.
  • Bring to a boil over medium heat, stirring constantly, until the sugar dissolves, then simmer, uncovered, until the mixture reaches the jelling point (218° to 220° F.).
  • Meanwhile, in a big pot of boiling water, wash and clean 7 half-pint preserving jars and their lids.
  • Fill the heated jars to within a quarter-inch of the top with the boiling jam. Use a wide-mouth canning funnel to prevent spillage. Clean the jar rims with a wet cloth before screwing on the lids. In a hot water bath (185° F.), process the jars for 10 minutes. Remove from the water bath, tighten the lids if required to complete the seals, and cool to room temperature.
  • Before serving, date and label each jar, then keep on a cold, dark shelf for approximately a month.


Muscadine jam is a type of fruit preserve that is made by boiling down the juice of muscadines. It can be used to make jelly, preserves, and sauces. Reference: muscadine jam with sure jell.

Frequently Asked Questions

What does muscadine jelly taste like?

Muscadine jelly tastes like a sweet, tangy grape.

Are muscadines good for you?


How do you remove seeds from muscadine grapes?

You can remove the seeds from a muscadine grape by crushing the grape and then squeezing it in your hands to release the juice.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.