Muscadine jam recipe

I found this on line and how good does it sound? Cardamom. Yummy! Cardamom is very aromatic and has warming properites.

Muscadine Jam or Jelly is a fruit preserve made from muscadines, a native Southern grape. It’s a uniquely Southern treat that is hard to find at bigger grocery stores.

This Pioneer Woman Muscadine Jelly is prepared using whole muscadines, water, low-sugar pectin, and white granulated sugar. This sweet Muscadine Jelly recipe offers a delightful dessert option that takes about 1 hour to prepare and yields about 6 cups of jelly, ensuring you have plenty to enjoy and share.

A rich, thick, delicious spreadable fruit butter made from muscadine grapes.

Muscadine jam made with plump muscadine grapes is canned for a homemade preserve that's mild and sweet for you to enjoy year-round.

Fall in the South brings forth many traditions with it. Football season starts, hunting season starts, and fall fruit season starts. Among the fruits are a few favorites, apples in the higher elevations are ripening, persimmon tree fruits are changing from green to purple to bright orange, and muscadines are ripening. One of our favorite things to make is Muscadine Jelly. Today we are going to share our process for How to Make Southern Muscadine Jelly.

The Goddess has always been a huge believer in sampling local products and cuisine. She was there long before it became a “thing”. But, she’s darned glad it did become a thing. …

Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. Now spread it on toast. I improved this recipe, which I found online. It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. When you cook them first the purreed skins end up soft and pleasant. Prep time includes cooking the pulp and hulls. Cooking time does not include processing in the boiling water bath.

Last weekend, my dad took the kids out to pick muscadines. They came back with two gallon buckets full. (There were even a few pears thrown in for good measure!) We are big jelly-eaters, so I knew I would use some of those "southern grapes" to make a few jars of muscadine jelly. Muscadine jelly