Muscadine Grape Jam

Separate the insides of each grape from the hull (skin) into separate bowls.

Chop the hulls in a food processor.

Place hulls and 1/2 cup water in a pot, cover and bring to a boil.

Place grape insides in another pot, cover and bring to a boil. Simmer both 10–12 min.

Remove seeds from the insides using a strainer, pushing juice through.

Add fruit pectin, lemon juice, sugar, and hulls to the grape juice.

Cook 15 min at a rolling boil.

Sterilize jars, lids, and rims in boiling water for 10 min.

Pour jam into jars, seal, and check that the lid pops down to seal.