|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.
Serving size: Complete recipe
Calories 11860 Calories from Fat 151
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 189.2 mg7.9%
Total Carbohydrates 2853 g951.2%
Dietary Fiber 113.5 g454.1%
Sugars 2397.9 g
Protein 19 g37.8%
Vitamin A Vitamin C 441.5%
Calcium 66.7% Iron 1.3%
*Based on a 2000 Calorie diet