{ Muscadine Jam }

Posted by on November 13, 2013 at 4:04 pm.

muscadine jam 4

All summer long I had this song stuck in my head, particularly the lyric “she’s got me high as a Georgia pine, wild as a muscadine (pronounced musky-dine, naturally) vine…” It was on continuous play in my mind, over and over and over again, only occasionally alternating with useful things like thoughts. Don’t worry, since we started the school year it’s been replaced by the old favorite, Froggy Went a Courtin which is infinitely more obnoxious to sing around fellow adults better.

muscadine jam 2

When I saw local muscadines in the market, I scooped up a pound. The state fruit of North Carolina is the scuppernog, a variety of muscadine, something I knew I’d be returning to it sometime soon for Tasting North CarolinaI couldn’t resist the opportunity to make a quick jam, something to add to my list of preserves I’ll be gifting this holiday season.

muscadine jam 3

The jam is fresh muscadines, cane sugar, a squeeze of meyer lemon, and a bit of salt. Muscadines are a sweet, robust grape, so this jam doesn’t need much to enhance the flavor. I opted to strain it for a smoother finish, but left chunky it would be the perfect pair for a pork roast or glaze for a ham. As it is, wrapped up with a wedge of brie and an assortment of crackers this jam will be the perfect something to slide into a stocking or present as a hostess gift.

muscadine jam 1Muscadine Jam

makes 4 half pint jars

2 pounds muscadine grapes

2 cups raw cane sugar

Juice of 2 meyer lemons

1 tsp salt

3 tbsp classic pectin

In a saucepan combine grapes, sugar, lemon juice, and salt. Simmer for 30-45 minutes until thick. Stir in pectin and simmer an additional 10 minutes.

In a waterbath boil jars and lids.

Push jam mixture through a mesh strainer to create a smooth jam, or leave the grapes in tact for a chunky preserve.

Use a spoon to fill the jars, leaving 1/4″ of room at the top.  Use a spoon to make sure there are no bubbles in the jar, and adjust the headspace (space between the jam and the top of the jar) as needed.  Wipe the rim with a sterile cloth and fish a lid out of the pot.  Place the lid onto the jar and screw the band on tightly.  Set aside and repeat with all of your jars.

Take the rack from the other pot and place the jars onto it.  Lower the rack into the pot (whose water should be boiling) and process the jars for 10 minutes.  Remove them from the water and (here’s the hardest part) wait for the ping.  When they first come out of the water the jar should pop up and down, but when the jars seals you won’t be able to pop the jar any more.  Some jars will seal immediately, some will take a little longer, and some may not at all.  If jars fail to seal, store them in the fridge for up to two weeks.  The jars that do seal, however, are good in a cool dark space for up to a year.  Enjoy!

**As with any preservation process, there are risks.  If you notice anything abnormal, discard the jam immediately.  Botulism is no fun.**



  • This looks so gorgeous! My uncle always talks about muscadine wine. I am sure he would adore this!

  • We were in Arkansas a few months ago, and saw Muscadine grapes at a farmer’s market. I was so bummed to be so far from my own kitchen so I couldn’t cook them up! Your jam looks divine :)

  • Natalie says:

    I’ve got gallons of scuppernongs and gold muscadines in the freezer from my childhood home that I just haven’t gotten around to. I almost always prefer jam over jelly, so I’m so happy to see this recipe! Did you leave the skins on? Or did you remove skins and seeds? Thanks in advance!


    • elena says:

      Yum! Because I pushed the jam through a strainer to catch the skin and seeds, I didn’t bother to remove them first. But if you wanted a pulpier jam you absolutely could!

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