Welcome to my home in North Carolina! A taste of the south is growing along nicely here in the form of muscadine grape vines. If you aren’t familiar with these gems native to the southeast, muscadines are a grape unlike any other. Within a thick skin lies an irresistible sweet and tart flesh perfect for wine, jellies, pies or jams. Muscadine jam is a little trickier to make than other grape jams, but it is well worth the effort.
If you’ve ever had a muscadine, you know the skin is tough stuff. Most people squeeze the sweet flesh out of the hull and pitch the “shell.” Cooked down and pureed, though, that leathery skin can add spectacular flavor and texture to a delightful and distinctly southern jam.
What else is in North Carolina? DIY’s Blog Cabin 2013, where muscadines are growing on the pergola. If you win, you should really invite me over. We’ll make jam. You’ve sure got the kitchen for it. Here’s how we’ll do it.