Easy Southern Side Dishes

Muscadine Jam

5 pounds Muscadine grapes
3 pounds sugar
1 Tablespoon allspice (optional)
1 Tablespoon cinnamon (optional)
1 Tablespoon cloves (optional)

1. Separate the grape pulp from the hulls, saving both.
2. Add a small amount of water as needed to grape pulp and cook until broken.
3. Add Just enough water to barely cover hulls and cook until tender.
4. Put the grape pulp through a strainer to remove seeds.
5. Mix the hulls with the fruit.  Add the sugar and cook slowly.  Stir often to prevent scorching. 
6. Season with spices as desired. 
7. Pour into hot sterile jars and seal.