Categories: conserves, jams, jellies, preserves

Ingredients

• 4 lbs. wild muscadines
• 8 cups sugar
• 1 box powdered pectin (like Sure-Jel)

Directions

1. Separate the seeds and pulp from the hulls of about 4 lbs. of wild muscadines using the point of a paring knife. Simmer the hulls in just enough water to keep them from sticking, until tender. Chop in a blender or food processor.
2. Simmer the pulp with seeds until juicy. Put in colander and mash as much of the pulp through as possible. Discard seeds. Combine the chopped hulls and pulp to make 6 cups and, using 8 cups of sugar, follow directions from powdered pectin box for cooking plum jam.

3. make 9 3/4 cups

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