|Sugar||12 Cup (192 tbs)|
Wash the muscadines thoroughly and drain.
Remove the pulp from the hulls.
Chop the hulls, if desired, then cook for 15 to 20 minutes, adding a small amount of water to prevent sticking.
Cook the pulp until soft and press through a sieve.
Combine the pulp, hulls and sugar.
Stir to dissolve sugar and bring to a boil over low heat.
Cook for about 10 minutes, watching carefully to prevent the jam from becoming too thick.
Pour into hot sterilized jars and seal.