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• 2 quarts muscadines or scuppernongs
• 6 cups sugar

1. Separate pulp from skins of grapes. If desired, chop the skins in a food blender or chopper.
2. Cook skins gently 15 lo 20 minutes, adding only enough water to prevent sticking (about 1/2 cup).
3. Cook pulp without water until soft; press through a sieve or food mill to remove seeds.
4. Combine pulp, skins, and sugar.
5. Bring slowly to boiling, stirring occasionally until sugar dissolves.
6. Cook rapidly almost to jellying point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking.
7. Pour hot jam into jars, leaving 1/4 head space.
8. Adjust lids.
9. Process 15 minutes in boiling water bath.

Makes aboul 3 pints.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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