Southern Muscadine Jam

Inspect the jars for any damage or defects, and discard them if they are not in good condition. Submerge the remaining jars into simmering water to initiate the jam-making process. Clean and sanitize unused lids and rings in warm soapy water, making sure to rinse them thoroughly. Place a few small plates in the freezer for testing purposes.

Rinse the grapes and cut them into halves. Combine the grapes with sugar in a large pot over medium heat, stirring occasionally to prevent scorching. Bring the mixture to a boil and maintain it at a medium to low heat for 15 to 20 minutes, ensuring the jam doesn't overcook. Check on its progress by placing a small spoonful of the mixture onto one of the frozen plates, letting it sit for 1 to 2 minutes. If the jam appears gel-like, it's ready; if not, continue cooking until it reaches the desired consistency.

Transfer a portion of the jam mixture to a blender and puree it until all hulls and seeds are broken down. Set the pureed jam aside to keep warm, then proceed with the remaining mixture.

Fill hot, sterilized jars with the pureed jam, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed, and then wipe the rims with a damp paper towel. Secure the lids and screw rings tightly onto the jars.

Place a rack in the bottom of a large stockpot, filling it halfway with water. Bring the water to a boil and carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring them to a rolling boil. Cover the pot and process the jars for 5 to 10 minutes.

Once removed from the water, let the jars cool completely until you hear the distinctive sound of the can sealing, which should take at least 1 hour. Store the sealed jars in a dark, cool area to preserve their quality.