We have a new December tradition in the Hill fam. Although in this season there are so many traditions to claim as our own for family togetherness, gift making, and great memories, alas, that is not the way our family does things!! This family tradition is born out of pure necessity. Making Muscadine Jam from the harvest of our vineyard. This year's harvest was only one row which ended up being about 50 lbs. So this was the smallest we will ever have. There will be about 6x that next year. So hopefully some day soon this tradition will be fun "together" time but for now the process involved lots of stickiness from sugar, burns from boiling water and a few tears from me and the boys. Not to mention a few very tense and anxiety inducing outbursts from fear of ruining the little harvest that we got from our first year.
But eventtually , we made it through with smiles on our faces and 8 full jars of jam. Of course a 2 hour recipe turned into a 4 hour ordeal. But I go into the next season of jam making with a little knowledge under my belt and hopefully a more patient attitude.
Here is a very brief picture overview of our experience. Without the drama scenes of course.
Your start with Muscadines. Wash them throughly and pick out any stems
or debris that may be left

Wash your jars and lids in very hot water

This is a must have kit in any canning job you are doing

After your grapes are washed and you set a pot of water on the stove in a very large pot to boil, you measure out your sugar.

Then you take your freshly washed grapes and mash them to break their outer skins. Muscadine are larger than tables grapes with thick skins. So Isaac had a very tough times making sure that all of the skins were broken.

This by far is the most strenous step but he did great!

Choosing the right pectin is essential. The consistency of your jam hinges on your pectin choice. Muscadines are tricky so I am definitly going to have to try a different pectin next time. This one just did not "jell" enough for me

Next you add your pectin to your sugar

Mix well

Once you mash your grapes and break all of the skins, you boil them with skins on to make them even more soft and the juice in released

Bring to a boil and stir, stir, stir

Then, as if all of the jam making is not crazy enough, we still had school to do ;)

Once the grapes have been boiled, next you strain them. I used cheese cloth this first time. That was a gross, sticky mess. Because the grape mixture is hot from boiling, the cheescloth became very soft and easily broken. I had to change it twice and because it was hot, I burned myself several times. Not fun at all. I have since learned that there are "jelly strainers" and that will be purchased before I try this again.

This step was just so gross

After all of the juice has been squeezed out, your add your sugar/pectin mixture with the juice and put it back on the stove to boil

Once the mixture has been throughly mixed and boiled for a while, you pour them into the sanitized jars, secure the lids and place them in a pressure cooker to boil and seal.

I wish I had taken a picture of the end result but by this time we were all so tired and frustrated, I just forgot! Ethan did take this self portrait just so everyone would know that all ended well.

So went the jelly making process and new tradition in our family. So next year be prepared to receive jam from our home to yours. There is no way we will ever eat all of it :)