Muscadine Or Scuppernong Jam - cooking recipe

Ingredients

2 qt. muscadines or scuppernongs
6 c. sugar

Preparation

Separate pulp from skins of grapes.
If desired, chop skin in food blender or chopper.
Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (approximately 1/2 cup).
Cook pulp without water until soft.
Press through sieve to remove seeds.
Combine pulp, skins and sugar.
Bring slowly to boiling, stirring occasionally until sugar dissolves.
Cook rapidly almost to jelling point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot jam into jars, leaving 1/4 inch headspace.
Adjust lids.
Process 15 minutes in boiling water bath.