Muscadine Jam

Prepare your canning equipment: Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer. (Prep time: 15 minutes)

Prepare the grapes: Wash the muscadine grapes and cut them in half. (Prep time: 10 minutes)

Combine and boil: In a large, heavy-bottomed pot, combine the halved grapes and sugar. Place over medium heat and bring to a boil, stirring constantly until the sugar dissolves. Once boiling, reduce heat to medium-low and maintain a gentle boil for 15 to 20 minutes, stirring frequently to prevent sticking and scorching. (Cook time: 25-30 minutes)

Check for doneness: To test for doneness, remove a small spoonful of jam and place it on one of the frozen plates. Let it sit for 1 to 2 minutes. If the jam gels and wrinkles when you push it with your finger, it is ready. If it remains thin and runny, continue cooking for a few more minutes and test again. (Test time: 2 minutes)

Puree the jam: Carefully transfer portions of the jam mixture to a blender. Puree until smooth, ensuring all hulls and seeds are finely ground. Return the pureed jam to the pot and keep warm while pureeing the remaining mixture. (Puree time: 10 minutes)

Fill the jars: Pack the warm, pureed jam into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or thin spatula to run around the inside of the jars, releasing any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. (Packing time: 15 minutes)

Seal and process: Center the lids on the filled jars and screw the rings on tightly, but not too tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 5 to 10 minutes, depending on your altitude.

Cool and store: Carefully remove the jars from the boiling water using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'pop' sound as the lids seal. Allow the jars to cool for at least 12 hours before checking the seals. To check, press down on the center of the lid; if it doesn't flex, the jar is sealed. Store sealed jars in a cool, dark place for up to one year.