Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This great gem was from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18423442/

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And of course, honeycupcake "be jammin' " :P

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I actually made these back in August, when these fruits were in season.


Muscadine Jam

5 lbs Muscadine grapes or 5 lbs scuppernong grapes
3 lbs sugar
1 lemon
1/2 - 1 cup water

1. Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.

2. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.

3. Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.

4. Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.

5. Juice the lemon.

6. Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.

7. Add lemon juice and peel. Bring to a boil.

8. Stir in sugar and return to a boil.

9. Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.

10. Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

Source: https://www.food.com/recipe/best-mu.....ine-jam-487900

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Canned Blueberry Jam

8 cups fresh blueberries
6 cups sugar
3 Tbs lemon juice
2 tsp ground cinnamon
2 tsp grated lemon peel
1/2 tsp ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin (I used powdered pectin)

1. Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Source: http://www.tasteofhome.com/recipes/.....-blueberry-jam

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