Florida Scuppernong Grape and Sand Pear Preserves
Ingredients
- 2 cups muscadine or scuppernong grapes skin and seeds removed
- 1 packet pectin
- 2 tbsp lemon juice
- 2 cups sand pear skin removed and chopped small
- 4 cup sugar
Instructions
- Start by removing the skins and seeds from the scuppernong or muscadine grapes. Peel the sand pears and chop them into small pieces.
- In a large, heavy-bottomed pot, combine the grapes, chopped sand pears, lemon juice, and the packet of pectin. Stir well to ensure that the pectin is evenly distributed.
- Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
- Gradually stir in the 4 cups of sugar, allowing it to dissolve completely.
- Increase the heat to high and bring the mixture to a rolling boil. A rolling boil is one where the boil continues even when stirred. Let it boil vigorously for about 1 minute, making sure to stir constantly.
- To check if the preserves are ready, place a small spoonful of the hot preserve mixture on a cold plate and let it cool for a moment. If it sets and wrinkles when you push it with your finger, it's ready. If not, continue boiling for another minute and test again.
- While the preserves are still hot, ladle them into sterilized canning jars, leaving a little headspace at the top. Wipe the rims of the jars to ensure a proper seal.
- Place sterilized lids and rings on the jars and tighten them securely. Immerse the sealed jars in a boiling water bath for 10 minutes.
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