hey boy we're doing taste tests on our muscadine jelly now I've got some on them on a biscuit here we go very good very intense muscadine flavor didn't blow any great jelly buy in the supermarket away awesome try it yourself welcome to good food today we're making muscadine jam and that's what muscadines look like for those that don't know start off by washing them self-explanatory then you want to pierce it take the inners out in one pot and the husk ania that we've already started and move on to the next step our next step we're going to work with the hulls depending on your preference you can leave them whole like this and cook them down with a half cup of water and hit them with a potato masher or a blend stick if you have it for whatever you want to do or you can chop them on a cutting board and put them back in the pan in half cup water we're gonna put them in a blender with a half a cup of water and blend them that's what I prefer to do I want the small fine bits found a seed in there pull that out you our next step the hulls that we blended with a half a cup of water we're gonna bring it to a simmer 10 to 15 minutes we're gonna stir it occasionally and add water if necessary we don't want it to stick so stir and add water is necessary next we cook the pulp until tender while stir it occasionally as well that shouldn't take as long as the hulls the whole water should be necessary there be plenty of juice there start on that step here we need to take the pulp and run through a sieve or screen so separate the seeds from the rest of the liquid and get some in there and we're just going to take a spatula press it through you that step we got everything combined we're gonna put 3/4 a cup of sugar for each cup of product we had here that was six times point seven five came out to four and a half cups we're gonna mix this and bring it to a boil slowly this this Jam not jelly that's why we have the holes in here so we're not using pect and we're using the natural pectin from the skin if you just use the juice you have to add pectin and then you have jelly this is the pint of the red has a nice ruby color to it really stands out nice we'll see how this turns out in the end okay do your lids you want to bring them almost up to a boil but do not boil them because you don't want to damage the rubber you bring it almost to a boil and then you turn it down at a low temperature to let it simmer and mine it would be I turn it to a three to get you an idea be like medium-low in between medium and low and the jars were sterilized in the dishwasher and the dishwashers have spinach washing them and we're leaving it closed because it's still warm and that's how we do the bottles and the I mean the jars and the lids we're gonna do the gel test so we have jelly yet now we're gonna give it a sec or two to cool off and then we're going to tip it up sideways and see if it runs I think it's still a little warm I'm gonna give a chance to cool off a little more because it didn't run up here notice why I dropped it up there that is not running it's cool wrong I think it's done anyway it's not supposed to run but it's supposed to be cool she's not moving there at all it's cooler around the lip that is the center for whatever you agree it's ready then want to leave headspace right about right now okay we're gonna put it in jars once we get in the jars we're gonna we want to fill the jars so you get a quarter-inch below this ring here you want to leave headspace jelly jar jelly jar we just do it after we get these on and get the lids on then we'll be doing the canning process for canning and put the lids on keeps an ATAR you need a magnetic lid lifter you're going to need a jar lifter put it in and out of the canning pot then you need a canning pot with a false bottom you know eat it within a month or so once it's open you should eat it after that even some people don't even do that but you really should if you're going to put it in together you yeah make sure the rooms are clean because if they're not clean they will interfere with the selling process you want to just make sure there's a little bit around the bar that's okay otherwise and even if you don't see it always always give it a little wide make sure there's nothing on it and then better if my towers damp housing first you we have our jam in the canning pot it's got a false bottom the false bottom has holes in it so the water gets through and it elevates it off the bottom so the jars are not directly sitting on the bottom of the pan which is key because otherwise they bounce with them when it boiled take a while for this to come up with temperature when you get a vacuum they'll pop we missed getting down on recording but when you press in the lid there's no gift that means there's a vacuum canning done