Muscadine Grape Jam

Muscadine Grape Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Muscadine Grape Jam Ingredients

4 cups prepared muscadine grapes (see Steps 2 through 5 below)
4 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Muscadine Grape Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash the grapes. Then score the end of each grape with a paring knife and pop the flesh out of the skin and into a sauce pan. Place the skins in a bowl and set aside.

3. Bring the skinless grapes to a boil and simmer until soft, about 10 minutes. Put the simmered grapes into a Foley mill or a fine sieve and push the pulp and juice through into a bowl,  leaving behind the seeds. Discard the seeds.

4. Place the skins in a sauce pan with just enough water to keep them from sticking to the bottom of the pot. Bring to a boil and simmer until soft and tender (10 to 15 minutes). Puree the skins in a blender or food processor.

5. Add processed skins to the bowl of pulp and juice and stir together well. Measure 4 cups of this mixture into a sauce pan.

6. Add calcium water, and mix well.

7. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

8. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Muscadine Grape Butter (pulp and juice, no skins) — use this recipe for Concord Grape Butter.

Muscadine Grape Jelly (juice only) — use the cooked Concord Grape Jelly recipe on the direction sheet that comes with the pectin. Can be sweetened with sugar or honey (pink section) or with juice concentrate (green section).

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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8 thoughts on “Muscadine Grape Jam

    • Hello Gail,

      So sorry to hear about your crystallized Mascadine Grape Jam. It sounds like you may have used more juice, and less pulp than the recipe called for. For Grape Jelly (which is only juice), the juice needs to sit over night in order to avoid crystals in your jars. That would be only thing I can think of without going through your whole process with you.

      Kindly,
      Shelby

  1. Made this today with grapes I put in the freezer this summer. It was lovely! And so much more fun to make jam when it’s 50 out than when it’s 100!

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