Muscadine Preserves

• muscadines
• sugar

1. Wash and pick over berries.
2. Pulp muscadines, placing hulls in one container and pulp in another.
3. Add water to hulls just to cover and cook slowly until tender.
4. Could be as much as an hour. Cook pulp slowly until seeds separate.
5. Stir often to keep from sticking.
6. Being careful to save all juice, put pulp through colander to remove seeds.
7. Combine hulls with the water they were cooked in and the pulp and its juice, mixing well.
8. Mix liquid mixture cup for cup with sugar.
9. I usually use a Dutch oven that will hold 4 cups of each.
10. Bring liquid to boil before adding sugar.
11. Boil rapidly, skimming foam.
12. Test for doneness by placing about a teaspoon in saucer and placing it in freezer sections of refrigerator.
13. When it jells, remove mixture from fire.
14. Pour into jars.
15. Add paraffin and jar tops.

muscadines, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987666 (may not work)