Categories: conserves, jams, jellies, preserves
Ingredients
- 4 lbs. wild muscadines
- 8 cups sugar
- 1 box powdered pectin (like Sure-Jel)
Directions
- Separate the seeds and pulp from the hulls of about 4 lbs. of wild muscadines using the point of a paring knife. Simmer the hulls in just enough water to keep them from sticking, until tender. Chop in a blender or food processor.
- Simmer the pulp with seeds until juicy. Put in colander and mash as much of the pulp through as possible. Discard seeds. Combine the chopped hulls and pulp to make 6 cups and, using 8 cups of sugar, follow directions from powdered pectin box for cooking plum jam.
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make 9 3/4 cups