Scuppernong Jam

Scuppernong
Scuppernong Grapes Jennifer Causey/Moment/Getty Images
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 60 servings
Yield: 5 1/2-pint jars
Nutritional Guidelines (per serving)
172 Calories
0g Fat
44g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 60
Amount per serving
Calories 172
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Total Sugars 40g
Protein 0g
Vitamin C 2mg 10%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 62mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an old-time recipe for Southern scuppernong jam. Scuppernong and muscadine grapes are large grapes with thick skin and soft pulp. 

Ingredients

  • 2 quarts scuppernong or muscadine grapes, stemmed and washed

  • 1/2 cup water

  • 3 to 4 cups sugar, to taste

Steps to Make It

  1. Gather the ingredients. Prepare the boiling water bath canner, jars, and lids following these tips. Place a few small plates in the freezer for the jelly test.

  2. Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers.

  3. Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking.

  4. In another saucepan, cook the pulp until softened. Press pulp through a sieve or food mill to remove seeds.

  5. Combine pulp and hulls in a larger pan; add 3/4 cup of sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.

  6. Take a plate out of the freezer. Drop a teaspoon of the hot jam onto the plate. Let it rest for about 30 seconds. Tip the plate. The jam should move slightly, but it shouldn't be thin enough to run. If it is runny, continue cooking and check again.

  7. Pour the finished jam immediately into the hot, sterilized jars, leaving 1/4-inch head space.

  8. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings.

  9. Process in the boiling water bath for 15 minutes.

  10. Makes about 4 to 5 half-pint jars.

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